Friday, June 26, 2009

Espresso Valhrona Cupcakes

I love coffee with desert. There is something about it, the complex bitterness of the coffee met with sweetness and texture of a dessert. I hate sweet coffee, but I love the combination. Chocolate Espresso Cake is me dressing up an old classic with delicious instant espresso and indulgent Valhrona chocolate.

Cupcake Batter

2 cups all-purpose flour
1 cup unsweetened cocoa powder (I have cocoa from the Dominican Republic)
2 Tablespoons of Instant Espresso
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
2-1/3 cups granulated sugar

3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/4 cup cream
1 cup strong brewed coffee, cooled to room temperature
6 ounces dark chocolate, finely chopped, best quality

Chocolate Glaze

6 ounces dark chocolate, finely chopped, best quality
1/2 cup whipping (35%) cream
1 Tablespoon of Instant Espresso Powder

Crank your oven 350 F

In a small bowl, whisk together all the dry ingredients: flour, cocoa powder, Espresso powder, baking soda, cinnamon, salt and baking powder. Whisking is a wonderful way to quickly air ate and essentially sift the dry ingredients.

In a larger bowl, whisk together the sugar and oil. Add eggs, one at a time, beating well after each addition. Then the vanilla, milk, and coffee.

Add the dry ingredients over the wet and whisk until just combined with minimal lumpage. (Yes, that is a technical term).

Heat the cream and add the chocolate off the flame. The hot cream will melt the chocolate. Swirl into the batter, no need to over mix, the swirl provides a lovely texture contrast.

Spoon batter into muffin tin with liners.

Bake for about 20 minutes or until a toothpick comes out clean. Allow to cool on a rack.

Chocolate Glaze

Microwave the chocolate and cream at 10 second increments, stirring between each heating period to make sure you don't burn the chocolate. WARNING... CHOCOLATE BURNS EASILY... Danger Will Robinson, Danger! Once it is melted, add instant espresso, and spoon chocolate ooze over cooled cupcakes.
Put them in the Chill Box for 20 minutes or so that they can harden for travel. Or if serving right away serve warm with chocolate oozing on to a plate with a dollop of Vanilla Gelato.
Enjoy with friends, family, loved ones, co-workers, strangers, or anyone who is not allergic to the ingredients, because anaphylactic shock is no fun.
As always, much love, many blessings, and happy baking.

1 comment:

Dave said...

Can't wait to try them!