boosts you up when you’re down!
After all these fruity recipes I tried, I was in the mood for creamy heavy stuff again.
I made chocolate cupcakes with peanut butter frosting a lot of times and I love them.
I always been curious about a coffee flavor in chocolate cupcakes. So, I just used my basic chocolate cupcakes with vanilla frosting recipe and added espresso powder to it and made a peanut butter filling.
The espresso flavor was there, but not too strong, the taste of chocolate still came through .
I caramelized some shopped almond pieces to sprinkle on the espresso butter cream, that was really a highlight.
Chocolate Espresso Cupcakes
- 1/2 cup (50g) unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 cup (240ml) hot boiling water
- 1 1/2 cup (180g) flour
- 2 teaspoons baking powder
- a pinch of salt
- 1/2 cup (115g) butter or lactose free margarine
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 2 eggs
- 2 teaspoons Vanilla extract or Vanilla Bean
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) and line a muffins pan with paper forms.
Pour the hot water over the cocoa powder stir well and add the espresso powder, set aside.
Mix the flour with the salt and the baking powder and set aside.
With an electric mixer, cream butter and sugar. Add the eggs and Vanilla mix until combined. Add the flour and beat on medium speed by adding the cocoa. Mix until you can’t see white spots in the batter.
If this batter seems to you very liquid, don’t worry , that’s the way it should be.
Fill the forms about 3/4 full with the batter and set them in the oven for about 12 minutes.
Now here comes the hint of peanut butter, if you want to, just get a teaspoon and your favorite peanut butter (it should be a “stiff” one, too liquid and oily wouldn’t work with that method) and put a “hazelnut sized” piece of the peanut butter in the center of the batter, before you bake them.
Never forget to test if they’re done by sticking a toothpick in the cupcake. The pick has to come out clean.
Espresso Butter Cream Frosting
- 1 tablespoon instant espresso powder
- 1/2 cup (115g) lactose free margarine or unsalted butter, room temperature
- 3 to 4 cups (300-400g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract, or vanilla bean
Pour 2 tablespoons hot water over 1 tablespoon instant espresso powder and let cool.
With an electric mixer cream the butter and add the confectioner’s sugar, add the espresso and Vanilla and beat until light and fluffy for about 2 minutes. Use a piping bag with a big tip to decorate.
Chocolate always helps, doesn’t it?