Chocolate and coffee cupcakes “Espresso”

The rich coffee aroma of these little chocolate muffins gives special espresso powder – it is more concentrated than regular instant coffee, and is used primarily for aromatization of pastries and confectionery. Cupcakes covered coffee and cream glaze and decorated with natural espresso beans в шоколаде. Time: 1 hour. ten min Difficulty: easy Amount: 24 cupcake In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 220 gr butter
• 3/4 Art. cocoa powder
• 110 gr. minced dark chocolate
• 2 tsp soluble espresso powder
• 1.5 tbsp. Sahara
• 4 large eggs
• 1 and 3/4 Art. flour
• 1 tsp salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tbsp. sour cream
• Creamy espresso icing recipe see below
• 24 coffee beans espresso in chocolate for decoration, by wish

Espresso Creamy Glaze

• 5 tbsp. l butter cream 33%
• 2 tsp soluble espresso powder
• 220 gr softened butter
• 5 tbsp. powdered sugar

Recipes with similar ingredients: butter, cocoa, chocolate bitter, coffee, sugar, eggs, flour, sour cream, cream, icing sugar

Recipe preparation:

1. Preheat the oven to 180 ° C. Put paper liners in 24 molds for muffins.
2. In a small saucepan, combine the butter, cocoa powder, chocolate and espresso powder. Heat over low heat, constantly stirring until the chocolate melts and the mixture becomes homogeneous. Allow to cool for 20 minutes.
3. In a large bowl, beat the sugar and eggs with a mixer for medium to high speed to an airy consistency.
4. In a medium-sized bowl, combine flour, salt, baking powder and soda. Gradually add to the sugar mixture, mix until connection components. Add the chocolate mixture, mix until homogeneity. Stir in the sour cream.
5. Spoon the dough into prepared muffin dishes. Bake for 12-14 minutes while a wooden toothpick is inserted into the center of the cupcake will not come out clean. Let cool for 10 minutes, do not taking out of forms. Remove the cupcakes from the molds and refrigerate completely on bars.
6. Squeeze or spread creamy espresso on each cupcake. Garnish with espresso coffee beans in chocolate over desire.

7. Espresso Creamy Glaze

   In a large bowl, combine cream and espresso powder, mix until dissolving espresso powder. Add butter and whisk with a mixer at medium speed until a creamy consistency. Gradually add the powdered sugar and beat until smooth.