Chocolate Espresso Cupcakes

Name: Chocolate Espresso Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 113 grams bittersweet chocolate baking bar, chopped; 1 teaspoon baking powder; 1 teaspoons baking soda; 227 grams (2 sticks) butter; 227 grams (2 sticks) butter, softened; 24 chocolate covered espresso beans, for garnish, optional; 600 grams confectioners sugar; 4 larges eggs; 219 grams all-purpose flour; 5 Tbsps heavy whipping cream; 2 teaspoons instant espresso powder; 1 teaspoon salt; 230 milliliters sour cream; 300 grams sugar; 65 grams unsweetened cocoa powder

You can never have too many dessert recipes, so give Chocolate Espresso Cupcakes a try. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 398 calories. If you have cocoa powder, baking powder, espresso powder, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.

Equipment you will use

Muffin Liners

Oven

In a medium saucepan, combine the butter, cocoa powder, chocolate and espresso powder. Cook over low heat, stirring constantly, until the chocolate melts and the mixture is smooth.

Ingredients you will need

Instant Espresso

Cocoa Powder

Chocolate

Butter

Equipment you will use

Sauce Pan

Let cool for 20 minutes.

In a large bowl, beat the sugar and eggs at medium-high speed with a mixer until fluffy.

Ingredients you will need

Sugar

Egg

Equipment you will use

Blender

Bowl

In a medium bowl, combine the flour, salt, baking powder and baking soda. Gradually add to the sugar mixture, beating until combined.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add the chocolate mixture, stirring until smooth. Stir in the sour cream.

Ingredients you will need

Sour Cream

Chocolate

Spoon the batter into the prepared muffin cups.

Equipment you will use

Muffin Liners

Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.

Equipment you will use

Oven

Let cool in the pans for 10 minutes.

Remove from the pans and cool completely on wire racks.

Pipe or spread Creamy Espresso Frosting over each cupcake. Top with a chocolate covered espresso beans if desired.

Ingredients you will need

Chocolate Covered Espresso Beans

Espresso

Frosting

Cupcakes

Spread

In a large bowl, combine the cream and espresso powder, stirring until the espresso powder dissolves.

Ingredients you will need

Instant Espresso

Cream

Equipment you will use

Bowl

Add the butter and beat at medium speed with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Blender

Equipment

Ingredients

Servings:

113grams

bittersweet chocolate baking bar, chopped 1teaspoon

baking powder 1teaspoons

baking soda 227grams

(2 sticks) butter 227grams

(2 sticks) butter, softened 24

chocolate covered espresso beans, for garnish, optional 600grams

confectioners' sugar 4larges

eggs 219grams

all-purpose flour 5Tbsps

heavy whipping cream 2teaspoons

instant espresso powder 1teaspoon

salt 230milliliters

sour cream 300grams

sugar 65grams

unsweetened cocoa powder

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cupcakes works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.