Decadent Coffee Cupcake Recipe

What could be better than a cup of coffee in the morning? A coffee cupcake of course! Combining my absolute favorite flavors, chocolate and coffee, this is a cupcake recipe that deserves to be treasured and devoured (at least once a month!)

Chocolate coffee cupcakes with mocha ganache and mascarpone cream (from Spoonfulblog.com)
(Recipe By Daniel Boulud)

INGREDIENTS

1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1/4 cup instant coffee powder
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
3 cups heavy cream
1/3 cup coffee beans -- crushed
8 ounces milk chocolate -- finely chopped
2 cups mascarpone cheese
1/4 cup confectioners' sugar -- sifted

DIRECTIONS

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.

Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

To make the mocha ganache and mascarpone cream:

Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.

Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.

Happy Mother's Day!

Hope you have a wonderful day!!

Chocolate Cupcakes For Mother's Day!

What Mother's Day treat is a must-have at this mom's house? Chocolate. Yes, I am a serious choc-o-holic, I admit it. So one of my favorite desserts is chocolate cupcakes. If you are looking for a yummy cupcake recipe for Mother's Day, here is a delicious one from Real Simple:

INGREDIENTS

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened cocoa powder, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk
• 1 recipe Chocolate Ganache Frosting (you can get the recipe at Real Simple)
• miniature marshmallows, for topping

DIRECTIONS

1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over-mix).
4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
5. Spread the frosting on the cupcakes and sprinkle with the marshmallows.

This recipe should make about 24 cupcakes.

St. Patrick's Day Cupcake Recipe: Guinness and Bailey's Irish Cream Cupcakes

Annie's Eats

Oh, my green goodness! I found this Irish-based recipe on Annie's Eats, and just had to share it here for St. Patrick's Day!!

INGREDIENTS

For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream


For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

DIRECTIONS

preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Enjoy!!

Valentine's Day Cupcake Recipe

Almost too sweet looking to eat, these red velvet cupcakes are perfect for a sweet Valentine's Day treat!

INGREDIENTS

3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

DIRECTIONS

Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.


In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.


Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

From Better Homes and Gardens


Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

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