Chocolate Espresso Cupcakes with Cocoa Whipped Cream

Chocolate Espresso Cupcakes with Cocoa Whipped Cream

Frances Janisch

Provided by: Gail Simmons

35 mins total 0 mins prep Full Screen

cupcakes

Ingredients

• 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.

• Filed under:
• Chocolate,
• Dairy,
• Baking,
• Easy,
• Dessert,
• Cupcake,
• Birthday,
• Entertaining

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