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Recipe: Espresso - Chocolate - Chip Cupcakes
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1-1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
6 Tbs. butter or margarine, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg
2-3 Tbs. instant espresso powder
1 tsp. vanilla extract
1/2 cup milk
1/2 cup finely chopped walnuts
3 oz. bar bittersweet chocolate, very finely chopped/ground (see note)
Espresso Glaze (recipe follows)
Garnish: coffee-bean-shaped chocolate candies
Heat oven to 350. Grease and flour 12 regular-size muffin cups or
line with paper liners. Whisk flour, baking powder and baking soda
in a small bowl until blended. Beat butter in a medium-size bowl
with an electric mixer on high speed about 1 minute until pale.
Gradually beat in sugars. Reduce mixer speed to medium and beat in
egg, espresso powder and vanilla. With mixer on low speed,
alternately beat in flour mixture and milk. Fold in chopped walnuts
and chocolate. Spoon batter into prepared cups. Bake 25-30 minutes
until tops spring back when lightly pressed. Cool in pan on wire
rack 5 minutes before removing to rack to cool completely. Let stand
5-10 minutes. If liners are used, for a more elegant appearance,
remove before spooning glaze on top center of each cupcake. Garnish
with chocolate coffee bean. Let stand about 5 minutes until set.
Note: To very finely chop (grind) chocolate, break it in fairly small
pieces and process in food processor on/off until most is finely
ground but some very small pieces remain.
ESPRESSO GLAZE:
1 cup powdered sugar
2 Tbs. butter or margarine, softened
2 tsp. to 1 Tbs. espresso powder (depending on taste)
1 Tbs. coffee-flavored liqueur
1 Tbs. milk
In a small bowl using a heavy spoon or your fingertips, mix powdered
sugar, butter and espresso powder utnil blended. Whisk in liqueur
and milk until blended and smooth. Makes 1/2 cup.
Note: For a more suble flavor, reduce the espresso powder in cupcakes
to 2 Tbs.
1/2 tsp. baking powder
1/2 tsp. baking soda
6 Tbs. butter or margarine, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg
2-3 Tbs. instant espresso powder
1 tsp. vanilla extract
1/2 cup milk
1/2 cup finely chopped walnuts
3 oz. bar bittersweet chocolate, very finely chopped/ground (see note)
Espresso Glaze (recipe follows)
Garnish: coffee-bean-shaped chocolate candies
Heat oven to 350. Grease and flour 12 regular-size muffin cups or
line with paper liners. Whisk flour, baking powder and baking soda
in a small bowl until blended. Beat butter in a medium-size bowl
with an electric mixer on high speed about 1 minute until pale.
Gradually beat in sugars. Reduce mixer speed to medium and beat in
egg, espresso powder and vanilla. With mixer on low speed,
alternately beat in flour mixture and milk. Fold in chopped walnuts
and chocolate. Spoon batter into prepared cups. Bake 25-30 minutes
until tops spring back when lightly pressed. Cool in pan on wire
rack 5 minutes before removing to rack to cool completely. Let stand
5-10 minutes. If liners are used, for a more elegant appearance,
remove before spooning glaze on top center of each cupcake. Garnish
with chocolate coffee bean. Let stand about 5 minutes until set.
Note: To very finely chop (grind) chocolate, break it in fairly small
pieces and process in food processor on/off until most is finely
ground but some very small pieces remain.
ESPRESSO GLAZE:
1 cup powdered sugar
2 Tbs. butter or margarine, softened
2 tsp. to 1 Tbs. espresso powder (depending on taste)
1 Tbs. coffee-flavored liqueur
1 Tbs. milk
In a small bowl using a heavy spoon or your fingertips, mix powdered
sugar, butter and espresso powder utnil blended. Whisk in liqueur
and milk until blended and smooth. Makes 1/2 cup.
Note: For a more suble flavor, reduce the espresso powder in cupcakes
to 2 Tbs.
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