Thursday, February 01, 2007

Chocolate Espresso Cupcakes

These are courtesy of one of my favourite blogs -

These taste like dark dark chocolate which probably makes them suitable for an adult-only crowd! They are soft and light - everything a cupcake should be...I did not frost them but I am sure it would make them even better!

Chocolate Espresso Cupcakes

6 tbsp cocoa powder
3/4 cup all purpose flour
1/4 cup sugar
1/2 cup brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup espresso, cooled
1/2 cup buttermilk
2 tbsp vegetable oil
1 tsp vanilla extract

Preheat oven to 350F. Place 9 baking cups on a baking sheet (or 12 muffin liners in a muffin pan).In a large bowl, sift together cocoa, flour, sugars, baking soda and salt.In a medium bowl, whisk together espresso, buttermilk, egg, vegetable oil and vanilla extract. Pour the espresso mixture into the flour mixture and stir to combine. Evenly distribute batter into prepared cups.

Bake at 350F for 15-19 minutes, or until a tester comes out clean.After 5 minutes of cooling on or in the pan, remove to a wire rack to cool completely.Makes 9 egg-shaped cakes or 12 regular cupcakes.

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