Free Easy Recipe for Chocolate Espresso Cupcakes

(makes 30 cupcakes)

Chocolate Cupcakes
2 1/2 cups all-purpose flour
1 1/4 cup Dutch-process cocoa powder
2 1/2 cups granulated sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
2 whole eggs
1 egg yolk
1 1/4 cup whole milk
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup brewed coffee (with 2 tsp instant espresso powder dissolved in the coffee)

Espresso-Mascarpone Filling
8 ounces mascarpone cheese
2 tbsp milk
1/2 tsp vanilla extract
2 tsp finely ground espresso beans
2 cups confectioners' sugar, sifted

Chocolate Glaze
2 cups (6 ounces) semi or bittersweet chocolate, chopped
6 tbsp (3 ounces) unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract

To make cupcakes

Preheat oven to 350F. Line 30 standard (4 fl oz capacity) muffin cups with paper liners.

In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.

Fill your prepared muffin cups about 2/3 full. Bake until a cake tested comes out clean, about 18-23 minutes. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.

To make filling

In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy. On low speed, slowly beat in the sugar until smooth. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into the top center of cooled cupcake and dispense about 2 tsp filling into the cupcake.

To make glaze

Combine chocolate, butter and corn syrup in a small saucepan. Stir over low heat until well combined about 2-3 minute. Remove from heat and stir in vanilla extract. Frost the filled cupcakes with the warm glaze.




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