Chocolate Espresso Cupcakes

Hey loves! It’s been somewhat quiet over here lately. I have no excuse really just haven’t been in “blogging mode”. I’ve been in baking mode. Spending my days baking cookies, brownies, cakes, ect. to sell at my local bookstore/café as well as to family. It’s been so fun and has given me some great experience but I do not think I’ve ever been in the kitchen more!

And I’ve also as of late been in healthy eating & fitness mode. And how that fits into all the baking I’m doing for other people I have no idea, ha! Though I’m doing pretty good, I think. But I mean a good baker has to taste what she makes, right? Especially if someone is paying me for these treats… so I’d be lying if I said I haven’t taken a bite more than what I should’ve. Baby steps.

So all this to say, I thought I’d slip back into blogging mode with a yummy and indulgent cupcake recipe!!! Woot!  This is one of the cupcakes I’ve been making to sell at the bookstore/café and it’s been the one I’ve gotten the most comments on. So far it’s definitely been one of my best selling treats. I’ve also made it in cake form for family and got some really great feedback on it! It pairs two of my very favorite things, chocolate and coffee! Match made in heaven, right?

I have to give credit where credit is due though. I first got the idea for these babies when I tasted the “Chocolate Bolt” cupcake at a bakery called Yummy Finds, which is located just an hour from where I live. I was in love with the combo of  the chocolate cupcake with espresso filling and chocolate frosting. I was inspired so I just had to go home and try to replicate it. And I think I got pretty close. By the way, if you’re ever in Victoria, Texas do yourself a favor and stop by Yummy Finds. They not only have delish cupcakes but they serve awesome lunches as well. It’s one of my favorite places!

For this recipe I used what is now my very favorite chocolate cake recipe, along with an amazing recipe for espresso buttercream that I came across on Pinterest, and my stand by chocolate buttercream frosting I’ve been using for years. If you love chocolate and coffee and need a little caffeine jolt, give these cupcakes a shot!

Chocolate Espresso Cupcakes -

(First time I made them. Garnished these with just chocolate chips but I definitely  prefer the chocolate sprinkles and espresso beans.)

A moist, chocolaty cupcake filled with creamy espresso buttercream, frosted with a rich chocolate buttercream, and finally topped off with a small dollop of espresso buttercream, a chocolate covered espresso bean, and either chocolate chips or chocolate sprinkles!

This chocolate cake recipe is very similar to the one I’ve always used which is the Hershey’s recipe. But I recently tried this one and found that with the edition of the buttermilk and coffee it’s a lot more moist and rich then the Hershey’s cake. So this is definitely my staple chocolate cake recipe from now on.

This espresso buttercream… oh, what can I say? It’s magic. It’s just pure magic. It’s a fluffy, creamy coffee lover’s dream. And I’m definitely a coffee lover so, truth be told, I add in a smidge more espresso than the recipe calls for. Tell ya, I could eat it all with a spoon… ahem, not that I ever have or anything.

Like I said, I use my stand by chocolate buttercream. It’s just my favorite. It’s my own version of the one bowl buttercream recipe.

To hollow out the cupcakes so I can fill them I use my trusty cupcake corer. Makes it so much easier and faster. Plus, I kinda like eating the little centers lol. And then I just pipe some espresso buttercream right in the center!

Top these caffeinated lovelies off with an extra dollop of espresso buttercream, a chocolate covered espresso bean (got these in a Foodie Penpal package, love ‘em!), a dash of chocolate sprinkles and you’re good to go! 

And while they make amazing cupcakes they also make a very lovely cake! -

(My cousin asked me to make this one for her mom’s birthday. Really happy with the way it turned out and really really happy the they loved it!)

(First time I made this cake. For this one I used crushed chocolate covered espresso beans on the sides. But I ended up not liking the texture of them on the cake.)

Ingredients:

cake -

(Recipe adapted from mybakingaddiction.com)

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
 
Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.

For cupcakes bake for 16-18 minutes. For cake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Espresso Buttercream -
(Recipe adapted from browneyedbaker.com)

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons espresso powder

Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.

Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Chocolate Buttercream -

Ingredients:
1 stick butter
4 tbsp. Cocoa
2 cups powdered sugar (sifted)
1 tsp. vanilla
1 tsp. corn syrup
heavy cream (I never measure how much. Just a little drizzle to make it light and fluffy.)

Directions:
In a medium bowl cream butter and cocoa with mixer until smooth. Beat in powdered sugar one cup at a time. Add in vanilla, corn syrup, and heavy cream and beat on medium speed for two minutes until light and fluffy.

Assembly: After cupcakes are completely cool, hollow out the center and fill each one with espresso buttercream. Then pipe on chocolate buttercream. Pipe a small dollop of espresso buttercream right on top in the center. Finish with chocolate sprinkles or chocolate chips.

Salted Caramel Mocha & Hazelnut Cinnamon Chip Biscotti

Hey lovelies! Today I wanted to stop in and share one of my favorite new coffee recipes with you guys! It has a delish flavor combo that just goes together. Like all great combos; peanut butter and jelly, music and lyrics, Corey and Topanga...(had to add that one in there ;)), they work and you couldn't have one without the other. In a world so uncertain, some things are just simply meant to be, agreed? Such is the case with one of my favorite combos, coffee and biscotti! What could be better than a delish cup of coffee with a crispy Italian cookie perfect for dunking? A match made in heaven. :)

Salted Caramel Mocha -
(Recipe found @ 52kitchenadventures.com)

I've really been into making these fancy homemade coffee drinks lately...as evidenced by the fact that I just recently posted a recipe for a White Chocolate Mocha. Because of that, I questioned whether or not it was too soon to post another coffee recipe. But the delish factor is pretty high for this one, so I thought, what they heck? :)  

This Salted Caramel Mocha is hands down my favorite coffee recipe I've tried so far! It's the perfect combo of salty and sweet; with caramel sauce and a pinch or two of sea salt. I've never used sea salt in anything before... now I'm wanting to put it in everything (this means more recipes with the word "salted" in it are to come). The sea salt just brings out the rich caramel flavor and complements it perfectly. Again, I used the Starbucks Via packets for this drink, which worked good, but it would probably have a stronger flavor with straight up espresso. The milk and caramel sauce make it really creamy and velvety.

Now, let me talk a minute about the caramel sauce (recipe below). In theory, this recipe should work perfectly... but it just doesn't. At least not for me anyway. I made it twice, followed the directions to the t, and each time it was a fail. By the time the sugar dissolved and I added in the butter it was a burning, lumpy, stuck to the pan mess. It was beyond frustrating and was ruining my happy coffee vibe, so I tossed it, and did it my way. And it worked great! This could just be me, it may work for you, but if you'd rather not chance it; my way is 1/2 cup brown sugar, with half a stick of butter melted on medium heat. After it melts, stir in about 1/4 cup of heavy cream. And viola! A much simpler, in my opinion, caramel sauce.

However you do it, I hope you sit back and relax this week with a mug of this lovely Salted Caramel Mocha (also great iced too) and don't forget the biscotti! :)

Ingredients:
1 shot of espresso or 3/4 cup coffee
1 1/2 – 2 tablespoons caramel sauce (see recipe below)
1-2 tablespoons cocoa powder (the hot chocolate kind, not the unsweetened baking kind)
Pinch of sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
1/2 cup milk
Whipped cream (optional)
Extra caramel sauce and sea salt to drizzle/sprinkle on top

With an espresso maker:

Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.

Without an espresso maker:

Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.

Salted Caramel Sauce -

Ingredients:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature

Directions: 
In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra sauce. (Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.)

 

Hazelnut Cinnamon Chip Biscotti -

(Recipe found @ sweetpeaskitchen.com)

Yes, the second half of our lovely couple! This was my first venture into biscotti making and I was pretty happy with the results. This recipe for Hazelnut Cinnamon Chip Biscotti was just calling my name (in an Italian accent of course, okay lame joke, sorry.). It has warm flavors of cinnamon, toasted hazelnuts, and chocolate chips.

The process for the biscotti is really simple, though a bit more time consuming than other types of cookies seeing as how you bake it twice. But it comes out with the perfect crisp to it and tastes lovely with coffee or even without! The only thing I would probably do differently is not use the parchment paper; it stuck to some of the biscotti so bad that I was forced to throw a few pieces away. :( So next time I will just grease the pan and save the biscotti. :)

Ingredients:
1 1/3 cups sugar
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
1 teaspoon cinnamon
4 large eggs
2 teaspoon pure vanilla extract
3 ¼ cups all-purpose flour
1 ½ cups hazelnuts, toasted, chopped
1 ¾ cups semisweet chocolate chips
1 large egg white

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (Sadly I don’t have one so I just used my hand held mixer), combine the sugar, baking powder, salt, and cinnamon. Add the eggs and beat until the color is uniform and the mixture is thick. Add the vanilla and beat until combined, about 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.

Turn the dough out onto the prepared baking sheet and shape into a log about 16 inches long, 3 ½ inches wide, and ¾ inch thick. Smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes. Lower the oven temperature to 325 degrees F.

While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log. Using a serrated knife, cut the log into ¾-inch slices and set them on the baking sheet cut sides up. Bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes.

Transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.
Yields: 24 large biscotti

Copy Cat Starbucks White Chocolate Mocha

I think I've ranted before about my complete & utter frustration with the fact that I live in a small town that deprives me of a Starbucks. The closest one is a whole hour away! I know, tragic, right? So I don't get my coffee fix as often as I would like. Which is probably a blessing in disguise really as I'm sure it could become an addiction... and I'm still trying to get off the Dr. Pepper...don't need to add a coffee addiction. ;) But I recently found this recipe for one of my favorite Starbucks drinks, White Chocolate Mocha, and am in love with all its copy cat flavor! And with the chilly weather we've had lately, who wouldn't want to curl up with a warm mug of this yummy coffee and watch a movie, like Breaking Dawn, perhaps? ... Oh yeah, sure, … me neither. ;)

Copy Cat Starbucks White Chocolate Mocha -

(Recipe found @ http://www.mommyskitchen.net/)

I made a couple mugs of this White Chocolate Mocha for my mom and I last week and let's just say, we both pretty much inhaled it! I've already made it twice and it definitely won't be the last. And I love that it only takes a few ingredients that you probably already have lying around your kitchen. It's also so simple & fun to whip up! Just melt the white chocolate with the milk and fill a mug half way with it, fill the rest with coffee, top with whipped cream, cinnamon & white chocolate shavings, and drink up! How simple is that? Since I don't have a coffee maker, I used the Starbucks Via packets (which I love & buy often) and it does the trick!

This mocha is smooth & super creamy and I love that you get the perfect white chocolate to coffee ratio. If you need a coffee fix, I hope you’ll try this coffee copy cat! :)

Ingredients:
2/3 cup whole milk
6 tablespoons white chocolate chips
Freshly brewed coffee (strong) to fill mugs or shot of espresso
Whipped cream

Desired garnishes:
cinnamon or white chocolate shavings

Directions:
Add milk and chocolate chips to saucepan or double boiler and heat until chips are melted and milk is hot. Meanwhile make coffee or espresso. Pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream. If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs.

Pumpkin Spice Iced Coffee

At this time of year no coffee drink is more popular than Starbucks' seasonal orange hued, cool kid on the block, Pumpkin Spice Latte! While I have also joined the madness and become a fan, I live in TX ... where cool, crisp fall weather tends to be a far off fantasy, and I refuse to drink hot drinks till the temperature is at least 70. ;) So this homemade Pumpkin Spice Iced Coffee was the perfect way to get my Pumpkin Spice fix. Who needs to go to Starbucks and pay 4 bucks for this drink when you can make a super delish version right in your very own kitchen? Someone pass me a biscotti! :)

Pumpkin Spice Iced Coffee -
(Recipe & photo found @ http://foodpluswords.com)

I was a bit skeptical when making this iced coffee, thinking it wouldn't be half as good as Starbucks... but I was so wrong. This Pumpkin Spice Iced Coffee is just as good if not better and it's pretty crazy addicting... proceed with caution, my fine caffeinated friends. This recipe starts with making the Pumpkin Spice Syrup...the main ingredient & super star of this coffee. With its blend of sugar, pumpkin purée, cinnamon, nutmeg, cloves, ginger, ect. it fills your kitchen with the warm smells of fall. Next you make the coffee... and okay, I cheated on this one, I admit it! Instead of brewing coffee like it calls for, I took the short cut & bought Starbucks Via Ready Brew in the Iced Coffee Blend... you just add water and ice (love it!). Mixing this all together is so easy peasy; you add in your Pumpkin Spice Syrup, half and half, & sweetened condensed milk, and viola! You have a delish, super creamy, Pumpkin Spice Iced Coffee!

Just a few things to note; the syrup says to boil for 10 minutes, personally it seemed a bit too long to me and made it thicker than I liked it. So I would boil it for maybe half that time. Also, once it sits in the fridge for a while it gets a little clumpy, so before I used it again I warmed it up on the stove and then let it cool to room temp. & it was perfect! And don't be afraid to stray off the measurements for the syrup, half & half, & milk, add to your own personal preference! :)

Ingredients:
6 ounces freshly brewed coffee, chilled (Starbucks Iced Coffee Blend is recommended!)
1 ounce pumpkin spice syrup (recipe below)
4 ounces half & half (you can use whole milk, soy milk, any milk you like)
1 ounce sweetened condensed milk

Directions:
Fill a tall glass with ice. Pour the chilled coffee, pumpkin spice syrup, half & half and sweetened condensed milk into the glass, and stir well to combine.

Pumpkin Spice Syrup -
Yield: 8 ounces

Ingredients:
3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
7 whole cloves
7 whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons pumpkin puree
1 teaspoon vanilla, or 1 whole vanilla bean, split lengthwise

Directions:
Combine all ingredients in a small saucepan and place over medium heat. Stirring occasionally, allow the mixture to come to a boil. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from the heat and allow the syrup to cool to room temperature. When the syrup is cool, strain into a clean jar through a fine mesh sieve. Store in the fridge, where it will keep for up to 2 months.