July 1 , 2 01 4

Chocolate Espresso Cupcakes with Cocoa Whipped Cream

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Frances Janisch
Provided by: Gail Simmons
35 mins total 0 mins prep Full Screen
18
cupcakes

Ingredients

FOR CUPCAKES:
2 large eggs
1 cup hot water plus 2 teaspoons of instant coffee stirred in
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups sugar
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 cup sour cream
FOR COCOA WHIPPED CREAM:
1 pint heavy cream
2 tablespoons unsweetened Dutch process cocoa powder
3 tablespoons confectioners sugar
18 dark chocolate covered espresso beans, for garnish

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl combine eggs, coffee, oil and vanilla with a whisk. Then add sugar. Sift together flour, cocoa, baking powder and
baking soda. Gradually add in dry ingredients to wet mixture then stir in sour cream.
Line two standard muffin tins with cupcake liners. Divide batter evenly amongst liners then bake in oven until a cake tester comes out clean about 20 minutes. Remove from oven and set on racks to cool.
Make cocoa whipped cream: Whip cream with a whisk until it forms soft peaks. Sift in confectioners sugar and cocoa powder then gently
whisk together to combine until firm peaks form - the color will be a grainy cocoa color as the cocoa doesn't dissolve straight away.
When cupcakes are cool, drop a dollop of cocoa whipped cream on top of each cupcake. Garnish each with a dark chocolate covered
espresso bean.
Filed under:
Chocolate,
Dairy,
Baking,
Easy,

Dessert,
Cupcake,
Birthday,
Entertaining

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