Espresso Chocolate Cupcakes
Member recipe

Espresso Chocolate Cupcakes

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Serves 1 - 40 Cakes

a sophisticated cupcake frosted with chocolate ganache

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  • 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee
  • 1 cup unsweetened cocoa powder
  • 2-3/4 cups all-purpose flour (11-1/4 ounces)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • Frangelico Ganache * as follows
  • Ingredients:
  • 16 ounces high-quality semi-sweet chocolate, chopped into small pieces
  • 1-1/2 cups heavy cream
  • 6 tablespoons Frangelico hazelnut liqueur


    1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool.
    2. In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
    3. Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
    4. Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
    5. Fill each muffin cup until 2/3 full. Bake about 25 minutes.
    6. Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
    7. Frost each cupcake with a heap of Frangelico chocolate ganache.
    8. Frangelico Ganache; In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
    9. Once your cupcakes are assembled you can decorate then with sprinkles or crumbled flake chocolate.

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