Thursday, 9 February 2012

Dark Chocolate Espresso Cupcakes

As promised, I've finally gotten around to posting these dark chocolate espresso cupcakes. When most recipes call for espresso, they assure you not to worry because the cupcakes won't taste like coffee at all and it's only gonna enhance the chocolate flavour. I'm personally a huge fan of coffee, so I like to make the espresso flavour identifiable among all the chocolaty-ness.

I found a devil's food cupcake in Martha Stewart's "Cupcakes". The instructions seem very odd to me because it's not the typical way that I used to make cupcakes. I used it as a guideline and made some changes based on the ingredients I had on hand. I haven't tried out enough recipes from the book to say if it's good or bad, but so far I'm not blown away.

The changes I made was using coffee instead of hot water to dissolve the cocoa powder. I also used Greek yogurt and milk instead of sour cream. Oh and since I use salted butter, I omitted the salt. One thing I've learnt, the hard way, is that salted butter is great in baked cakes and such but never in frosting.

3/4 cup of cocoa powder
3/4 cup of very strong coffee
3 cups of flour
1 tsp of baking soda
1tsp of baking powder
3 sticks of salted butter
2 1/4 cups of sugar
4 large eggs
1 tbsp vanilla
1/2 cup of milk
1/2 of Greek yogurt

Line your muffin tins and set them aside. I got about 20 large cupcakes and 24 small ones from this batch. Chris bought me these cute valentine's day cupcake liners from Bulkbarn and I'm putting them to good use :)

Whisk the cocoa powder into the coffee to form a shiny chocolate mixture.

Combine the sugar and the butter in a pot and melt it on the stove. I was lazy so I tried to do it in the microwave. The sugar totally did not melt and I didn't see much point in melting the butter and sugar in the first place. After they've melted, you are supposed to beat them with a mixer until it's cooled down. It only took about 7 minutes but I thought it was a complete waste of time. Why not just cream the butter and sugar like normal people do? 

While the butter was cooling, I sifted together my dry ingredients over a piece of parchment paper. I didn't want any lumps so it's easier to incorporate later without over mixing. 

After the butter has cooled, Beat in the four eggs, one at a time, until the mixture is pale yellow and frothy. Combine it with the chocolate and coffee mixture.

Mix in the flour and the Greek yogurt/milk, alternating between 2 additions. Mix until the flour is just incorporated.

Bake the regular sized cupcakes for 18 minutes and the mini ones for 13 in a 350 degrees oven.

Here is a picture of the cupcake liners. I thought they were the cutest thing ever.

Let the cupcakes cool to room temperature and frost with chocolate buttercream frosting. I decorated this one with sprinkles and used the 10 strawberries I had on the other ones. These were a hit at modeling practice :)

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