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Year-Round Giving: Chocolate Espresso Cupcakes with Chocolate Covered Cherries

March 12, 2015

Chocolate Espresso Cupcakes with Chocolate Covered Cherries

Chocolate Espresso Cupcakes with Chocolate Dipped Cherries

These gorgeous cupcakes and frosting are made entirely from scratch which makes them extra special. The chocolate cake is baked with espresso to make these cupcakes extra moist. The rich butter frosting contains a hint of coffee and the chocolate dipped cherry takes this cupcake over the top.

I love how fun cupcakes can be. There are so many flavor combinations, frosting styles, and extra toppings that make cupcakes an interesting flavorful work of art. With the cherry blossom trees blooming next month it will be a perfect time to make these cupcakes. These also make a romantic dessert for two. Just grab a bottle of red wine, these cupcakes, and let sparks fly!

Chocolate Espresso Cupcakes with Chocolate Dipped Cherries

Chocolate Espresso Cupcakes with Chocolate Covered Cherries

Cake Ingredients
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (full fat if your store only carries 1% Buttermilk go to a different store)
1/2 cup vegetable oil
2 large eggs
1 tsp bourban vanilla extract
1 cup freshly brewed espresso

Frosting Ingredients
6 oz. semisweet chocolate
2 sticks of salted butter
1 egg yolk
1 tsp bourban vanilla extract
1 1/4 cups confectioners sugar
1 Tbs instant coffee granules

Chocolate Dipped Cherry Ingredients
6 oz. milk chocolate
24 dark cherries

Directions for the Cupcakes
Preheat oven to 350F.
Line cupcake pan with cupcake liners.
In a mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
In another mixing bowl combine buttermilk, vegetable oil, and eggs.
Pour wet ingredients into the dry ingredients and mix until well blended.
Add vanilla and espresso and stir with a spatula or wooden spoon from the bottom up. 
Pour into cupcake liners and bake for 15 minutes or until an inserted toothpick comes out clean.
Let completely cool.

Directions for Frosting
Melt chocolate in a double boiler. Let cool.
In a mixing bowl beat butter until fluffy.
Add egg yolk and vanilla and continue to beat until well combined.
Slowly mix in confectioners sugar. Blend until the mixture is creamy.
Dissolve the instant coffee granules in 1 tablespoon of hot water. Pour into frosting mixture.
Pour melted chocolate into frosting mixture and slowly combine. Do not whip.
Chill frosting before spreading on the cupcake.

Directions for Chocolate Dipped Cherries
Line a tray with wax paper.
Melt milk chocolate in a double boiler.
Dip cherries in the melted chocolate and place on prepared tray.
Refrigerate for 15 minutes or until chocolate has set.
Top frosted cupcakes with chocolate dipped cherries.

Recipe originally shared on Princess Pinky Girl where Stephanie is a regular monthly contributor.

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