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Chocolate Espresso Cupcakes
Filed under: Cemilan Manis | Tags: | January 16th, 2007
Hari ini tidak enak badan, tapi kalau mau dibawa istirahat takut ketiduran dan malamnya malah susah tidur. Sudah lama juga tidak baking cakes, daripada badan makin tidak keruan rasanya bikin sesuatu lebih baik. Jatuhlah pilihan untuk mencoba cupcakes. Sudah lama kepingin bisa bikin cupcakes yang warnanya coklat secoklat-coklatnya bahkan agak kehitaman, juga moist dan empuk.
Lihat resep di bawah ini – akhirnya dicoba, cuma nggak bikin filling dan glaze-nya. Selain kekurangan bahan-bahannya, untuk antisipasi agar tubuh tidak semakin melebar ;). Anyway, rasanya seperti yang diharapkan, tidak terlalu manis, moist, empuk dan rasa kopinya juga samar-samar. Lain kali mau dimasukan potongan coklat atau chocolate chips sepertinya makin mantep dan kalau angin rajin sedang menerpa bisa dihias atasnya.
Selamat mencoba, dijamin ketagihan – cocok untuk menu sarapan pagi mau pun bekal ke sekolah / kantor. Kaka Cemara suka sekali, barusan pulang latihan karate seneng sekali ada cemilan masih anget, she loves the top parts in which garing-garing empuk, katanya.
Thank you, Mary for sharing the recipe.
Chocolate Espresso Cupcakes
(makes 30 cupcakes)
Chocolate Cupcakes
2 1/2 cups all-purpose flour
1 1/4 cup Dutch-process cocoa powder
2 1/2 cups granulated sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
2 whole eggs
1 egg yolk
1 1/4 cup whole milk
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup brewed coffee (with 2 tsp instant espresso powder dissolved in the coffee)
Espresso-Mascarpone Filling
8 ounces mascarpone cheese
2 tbsp milk
1/2 tsp vanilla extract
2 tsp finely ground espresso beans
2 cups confectioners’ sugar, sifted
Chocolate Glaze
2 cups (6 ounces) semi or bittersweet chocolate, chopped
6 tbsp (3 ounces) unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract
To make cupcakes
Preheat oven to 350F. Line 30 standard (4 fl oz capacity) muffin cups with paper liners.
In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.
Fill your prepared muffin cups about 2/3 full. Bake until a cake tested comes out clean, about 18-23 minutes. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.
To make filling
In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy. On low speed, slowly beat in the sugar until smooth. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into the top center of cooled cupcake and dispense about 2 tsp filling into the cupcake.
To make glaze
Combine chocolate, butter and corn syrup in a small saucepan. Stir over low heat until well combined about 2-3 minute. Remove from heat and stir in vanilla extract. Frost the filled cupcakes with the warm glaze.
Sumber resep : Mary at her Alpineberry’s
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