Email to Cat      

Cupcakes: Chocolate-Espresso Cupcakes

Source of Recipe


Cooking with Paula Deen, January / February 2011



List of Ingredients



• 1 cup butter
  
• ¾ cup unsweetened cocoa powder
  
• 1 (4-ounce) bittersweet chocolate baking bar, chopped
  
• 2 tsp instant espresso powder
  
• 1½ cups sugar
  
• 4 large eggs
  
• 1¾ cups all-purpose flour
  
• 1 tsp salt
  
• 1 tsp baking powder
  
• ¾ tsp baking soda
  
• 1 cup sour cream
  
• Creamy Espresso Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.
   In a medium saucepan, combine butter, cocoa powder, chocolate, and espresso powder. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes.
   
   
2. In a large bowl, beat sugar and eggs at medium-high speed with a mixer until fluffy. In a medium bowl, combine flour, salt, baking powder, and baking soda. Gradually add to sugar mixture, beating until combined. Add chocolate mixture, stirring until smooth. Stir in sour cream.
   
   
3. Spoon batter into prepared muffin cups, and bake for 12 to 14 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Pipe or spread Creamy Espresso Frosting over each cupcake.
   
   Makes 2 dozen cupcakes.
   
   ............
   
   CREAMY ESPRESSO FROSTING
   
   • 5 Tbsp heavy whipping cream
   • 2 tsp instant espresso powder
   • 1 cup butter, softened
   • 5 cups confectioners' sugar
   
   In a large bowl, combine cream and espresso powder, stirring until espresso powder dissolves. Add butter, and beat at medium speed with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth.