Rich and decadent chocolate cupcakes made rich with espresso. Strong coffee and chocolate in one dessert, that is what dark chocolate espresso cupcake are all about. This addictive espresso cupcakes is one of coffee lovers favourite dessert. Espresso can be easily replace with any good coffee.
I love the combination of coffee and chocolate in my dessert better still, it comes in a bite size individual cupcakes. Moist and chocolatey cupcakes dipped into strong espresso coffee ganache definitely a pleasure to enjoy on anytime of the day
Ingredients
For Cupcakes
2/3 cup all purpose flour
2/3 cup cocoa powder
3/4 cup granulated white sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp espresso powder
1 egg
6 tbs vegetable oil
1/2 cup espresso coffee, room temperature
1 1/2 tsp vanilla extract
For Espresso Ganache
2 1/4 cup chocolate chips
5/8 cup espresso,room temperature
1/8 cup heavy cream
Methods
For The Cupcakes
Preheat oven at 350 'F or 176' C. Line a 12 cup muffin tin with cupcake liners.
In a large bowl, combine flour,espresso powder,cocoa powder,baking soda and salt.
In another bowl, whisk together oil,egg,sugar,vanilla and and espresso.
Add flour mixture into the egg mixture and fold in the batter until well incorporated.
Divide batter evenly into the prepared cupcake liners about 2/3 full.
Bake for 15-18 minutes. Remove from oven and cool completely on wire rack.
For The Chocolate Ganache
Add cream and the brewed espresso into a microwave safe bowl. Microwave for about 1 1/2 minutes.
Pour the mixture into chocolate chip and stir until chocolate chips melted completely and the mixture smooth and glossy.
Dip the cupcakes into the chocolate mixture. Repeat the process with the remaining cupcakes.
Garnish with sugar flowers.
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