Saturday, December 29, 2007

Chocolate and coffee CUPCAKES

Cupcakes are for party, and for this time I suggest Mezzo Mezzo cupcakes, a dark and handsome chocolate-coffee cupcake from ...............  Browsing the book last night and I had a feeling that this was the one I want. Chocolate and coffee flavor is great for everyone, and this one is very good for every party. This cupcake is not too sweet and filled with rich chocolate and coffee flavor, topped with chocolate and coffee whipped cream (that tastes like coffee ice cream, yummy). You can eat them plain if you like but the chocolate and coffee whipped cream makes this cupcake much more delicious.

Chocolate and coffee cupcakes

1⅓cups (190g)
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
½ cup(50g)
unsweetened cocoa powder
1 cup(210g)
light brown sugar
3 tablespoons
instant coffee powder
½ cup/1 stick
unsalted butter, melted and cooled
eggs, slightly beaten
1 cup
sour cream
1 cup
heavy whipping cream, chilled
3 tablespoons
1 tablespoon
unsweetened cocoa powder
1 tablespoon
instant coffee powder
Preheat oven to 350°F.
In a large bowl, mix all of the dry ingredients together and set aside.
In another bowl, mix butter, eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.
Spoon batter into cupcake papers, filling cups about ⅔full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean.
Remove from oven and cool.
To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.
Frost cooled cupcakes just before serving.
Recipe from: Cupcakes Galore

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