Espresso Cupcakes

Sorry for my time away.  I just completed my four-day bread baking class at King Arthur Flour, and I am trying to recover from my carbohydrate overload.    I will be posting some recipes from my time in the next few weeks.  To keep you satisified, here is a lovely cupcake recipe.  Also, this is my first cupcake recipe, hopefully there will be more on chem and crew in the next month when I head back to Smith.

Who doesn’t love chocolate and who doesn’t love espresso?  If you said no to either question, are you sure you’re alive?  These cupcakes are delicious blend of both flavors.  The espresso helps to bring out the chocolate in this recipes.

I had a small get-together with friends, so I made a half recipe.  The recipe called for espresso powder.  I scoured the coffee aisle to no avail.  I found it recently at King Arthur Flour, baking speciality store.  Instead, I used fresh espresso made by my espresso machine.  You could use espresso, strong coffee, or instant coffee powder.  I would suggest the first two or espresso powder if you can find it.

This recipe also called for self-rising cake flour, which I also didn’t have and you probably won’t either.  Instead, I made my own self-rising flour by mixing 1 cup flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt.  The cupcakes were still delicious.

Preheat the oven to 400˚F.

Cream together the the butter and brown sugar.  

Add the eggs one at a time and mix.

Stir in the flour, cocoa, and espresso/espresso powder/coffee.  Add in the milk and melted chocolate.

Spoon into lined muffin pan (I made mini cupcakes for bite-size delectables).

Bake for 12-16 minutes.

Icing:

Cream together the butter, espresso/espresso powder/etc, and chocolate.  Microwave for 15-30 seconds, until mixture is smooth and melted.  Be careful to not burn the mixture.  Mine was very close to burning but I saved it.  Spread over cooled cupcakes.

Enjoy!

Recipe courtesy of Nigella Lawson

Recipe:  Espresso Cupcakes

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4 Comments (+add yours?)

  1. Sarah
    Aug 26, 2010 @ 10:50:56

    Kelly, these look delicious. I’m starting to regret not making them for the end of summer barbecue and I’m requesting them for the next holiday get-together!

    Reply

  2. chemcrewcupcakes
    Aug 27, 2010 @ 22:59:31

    Sarah, I made them for a previous get-together that you seemed to skip because you had something called work. I will make them again upon request.

    Reply

  3. Trackback: Raspberry Swirl Cookies « Chem. Crew. Cupcakes
  4. Trackback: Espresso Chocolate Shortbread « Chem. Crew. Cupcakes

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