Thursday, May 3, 2007

Espresso Cupcakes With Espresso Frosting

Heavenly. Delicious. Sinful. Coffee and chocolate, together... what more could a girl ask for? Courtesy of 52 Cupcakes.

Cupcake Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup self-rising cake flour
1 tablespoon cocoa
1 tablespoon espresso powder
2 ounces bittersweet chocolate, melted
1-2 tablespoons milk

Cupcake Instructions

Beat together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add flour, cocoa, and coffee powder, mixing well until batter is smooth. Add the melted chocolate. Add milk to reach desired consistency. Pour batter into lined muffin tins and bake at 400 degrees about 20-25 minutes. Allow cupcakes to cool in tin for 10 minutes, then remove to rack and cool completely before frosting.

Frosting Ingredients

12 ounces bittersweet chocolate
1/4 cup unsalted butter
2 teaspoons instant espresso powder

Frosting Instructions

Place butter and chocolate in a medium saucepan over low heat. Stir constantly until completely melted and smooth. Add espresso powder. Mix thoroughly. Spread over tops of cooled cupcakes.

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