Day 133 – Perfect Espresso Chocolate Cupcakes

Alright.  Polar opposite of yesterday.  Yesterday we had nice, light vanilla cupcakes with a nice, light vanilla frosting.  Today, we go big.  Perfect Espresso Chocolate Cupcakes (recipe below from Call Me Cupcake!).  Still a statement of perfection in the title, just like yesterday.  But all chocolate, espresso and dark, yummy goodness.

    

The cupcakes are extremely dense and a little on the dry side.  It’s almost like a cross between cake and brownie, in texture and in flavor.  It has a nice dark chocolate flavor.  But it almost requires a glass of milk.

The frosting is extremely thick (hence the not-so-beautiful piping).  It’s very dark with just a hint of espresso.  Very tasty, but very rich.

    

They complement each other very nicely.  The frosting (surprisingly) gives the cupcake a lot of depth and moistness. The full size is much tastier than the mini, though I don’t quite know why.  Warning: have a big glass of milk standing nearby.  You’ll need it!

Also, the recipe calls for a lot of ingredients in deciliters.  This conversion is easiest if you have a scale that measures in grams.  The conversion is 1 deciliter = 100 grams.  Or you can use this website – it’ll do the conversion for you!

Scoring Sheet:

• Cupcake Taste: 3

• Frosting Taste: 4

• Overall Taste: 4

• Appearance: 4
• Ease of Making: 3.5
• TOTAL: 18.5

RECIPE

Perfect Espresso Chocolate Cupcakes (recipe from Call Me Cupcake!)

Cupcakes:

75 grams butter

1/2 tsp vanilla

3 dl flour

1 dl cocoa powder

1 tsp baking soda

1 tsp baking powder

2 1/2 dl sugar

1 large egg

1 dl hot strong coffee

1 1/2 dl buttermilk

Frosting:

200 grams dark chocolate (70%)

300 grams softened butter

3 1/2 dl powdered sugar

1 1/2 dl cocoa powder

2 tbsp espresso

1/2 tsp vanilla

For directions visit Call Me Cupcake!

*Tomorrow: Cinnamon Roll Cupcakes*