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CHOCA-MOCHA HEAVENLY CUPCAKES!
This is why I love the British: these moist and amazingly flavored cupcakes are grouped in the breakfast section of one of my Ryland Peters & Small's! I've suddenly gained a new interest in the morning nosh. I've made a few alterations, the most important being doubling the frosting recipe.
(apologies for the imperial :)
3 ½ ounces bittersweet chocolate pieces
10 tablespoons butter, room temperature
¾ cup granulated sugar
2 eggs
2 tablespoons cocoa powder
¾ cup self-rising flour, sifted
2 teaspoons instant espresso coffee, dissolved in 1 tablespoon boiling water
Coffee Butter Frosting
14 tablespoons butter, room temperature
2 ⅓ cups powdered sugar, sifted
4 teaspoons instant espresso coffee, dissolved in 2 tablespoons boiling water
12 cup muffing tin, lined with cases
Preheat oven to 350 F.
Melt chocolate in double boiler or microwave, set aside to cool. Beat butter and sugar using a mixer, until pale and fluffy. Add eggs one at a time until well combined. Stir in melted chocolate and cocoa powder. Add sifted flour until smooth, then add dissolved coffee. Spoon mixture into prepared muffin tin and bake for 20 minutes. Cool on wire rack.
Make frosting by beating butter, sifted sugar and dissolved coffee until pale and fluffy. Spread frosting over cooled cupcakes and sprinkle with cocoa powder or grated chocolate.
It may seem like quite a bit of espresso coffee involved in these devilishly delicious cupcakes, but seeing as Steve is snoring up a storm after gobbling one of them down, I think it's what your personal reaction is to caffeine. Stay hungry!
- comments
JoAnne I hope you know that we are counting on you to make some of your yummies when you come to town! This will be a working vacation...