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Chocolate Espresso Cupcakes with Cocoa Whipped Cream

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Chocolate Espresso Cupcakes with Cocoa Whipped Cream

Frances Janisch

35 mins total
0 mins prep

Recipe Filed Under
Chocolate, Dairy, Baking, Easy, Dessert, Cupcake, Birthday, Entertaining

Provided By: Gail Simmons

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Ingredients

Makes: cupcakes

FOR CUPCAKES:

2 large eggs

1 cup hot water plus 2 teaspoons of instant coffee stirred in

3 tablespoons vegetable oil

1 tablespoon pure vanilla extract

1 1/2 cups sugar

1 1/2 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1/2 cup sour cream

FOR COCOA WHIPPED CREAM:

1 pint heavy cream

2 tablespoons unsweetened Dutch process cocoa powder

3 tablespoons confectioners sugar

18 dark chocolate covered espresso beans, for garnish

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl combine eggs, coffee, oil and vanilla with a whisk. Then add sugar. Sift together flour, cocoa, baking powder and baking soda. Gradually add in dry ingredients to wet mixture then stir in sour cream.

Line two standard muffin tins with cupcake liners. Divide batter evenly amongst liners then bake in oven until a cake tester comes out clean - about 20 minutes. Remove from oven and set on racks to cool.

Make cocoa whipped cream: Whip cream with a whisk until it forms soft peaks. Sift in confectioners sugar and cocoa powder then gently whisk together to combine until firm peaks form - the color will be a grainy cocoa color as the cocoa doesn't dissolve straight away.

When cupcakes are cool, drop a dollop of cocoa whipped cream on top of each cupcake. Garnish each with a dark chocolate covered espresso bean.

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1 Comment

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jlchampion03

I made these and they were the best cupcakes ever. Easy and worth the time. The whipped cream topping is to die for. We left out the espresso so the kids would eat them and they wiped them out in no time....

November 02 2010 at 12:51 PM Report abuse Permalink rate up rate down Reply