Truffle Coffee Cupcakes
The pairing of coffee and chocolate is a timeless classic in the world of desserts. The intense aroma of espresso perfectly complements the rich flavor of cocoa, while the truffle chocolate adds extra creaminess and elegance to this treat. The cupcake format allows for a small, yet incredibly delicious dessert, perfect for an afternoon coffee break or a special occasion. For an extra touch, try sprinkling the top with grated dark chocolate or cocoa powder!
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3
In another bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and espresso coffee.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Do not overmix.
6
Chop the dark chocolate into small pieces and gently fold into the batter, ensuring it's evenly distributed.
7
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the coffee whipped cream: In a bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar and a small amount of espresso coffee to taste.
9
Let the cupcakes cool completely. Frost with the coffee whipped cream and top each with a chocolate truffle.
