Caffeine-Spiked Mini Hostess CupcakesChocolate-Espresso Mini Cupcakes
Adapted fromNestleMakes about 40 mini cupcakes2 ounces bittersweet chocolate, finely chopped1 cup all purpose flour 1/2 teaspoon baking soda1/4 teaspoon salt3/4 cups packed light brown sugar 1/2 cup (1 four-ounce stick) butter, softened2 large eggs1 tablespoon instant espresso powder
[I actually used 1/2 tablespoon finely ground coffee]
1/2 teaspoon vanilla extract1/2 cup buttermilkPreheat the oven to 350 degrees F and line 40 mini cupcake tins with paper liners.Microwave the chocolate in a small, microwave-safe bowl on high for 45 seconds. Stir gently tomelt. If there are a couple unmelted pieces, the residual heat will melt them. Cool to roomtemperature.Combine flour, baking soda, and salt in a small bowl. In the bowl of an electric mixer, beattogether the brown sugar, eggs, butter, espresso powder/ground coffee, and vanilla extract for 3minutes until smooth. Beat in the melted chocolate until well mixed, then beat in half of the flour mixture. Beat in the buttermilk, then the remaining flour mixture. Beat a minute until smooth.Fill each cupcake tin 2/3 – 3/4 full and bake for 10-15 minutes, or until a toothpick comes outclean. Cool completely on a wire rack.
Simple Coffee Frosting
Makes enough to fill and decorate 40 mini cupcakes1 1/2 cups powdered sugar, sifted3 tbsp softened butter, cut into cubes3/4 tsp instant espresso powder 1 1/2 tbsp milk1/4 tsp vanilla extractMix the instant espresso powder and milk together, dissolving the powder. Beat the butter in anelectric mixer, then add the powdered sugar. Beat in the powder/milk mixture and extract untilfluffy and smooth.
17 and Baking