Double Chocolate Expresso Pound Cake Cupcakes with Rose Scented Cream Cheese Frosting

February 03, 2014

I love chocolate and I love coffee. I this is a perfect combination for a Valentines Day Dessert.  Don't you think so? 

makes 6-7 large cupcakes, more if using regular-sized cupcake liners 

2 Tbspn Dutch-processed cocoa powder
1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)
1 tspn instant coffee powder or espresso powder
1/4 cup boiling water
1 1/2 tspn vanilla extract
3 large eggs
1 1/4 cups (125 gr) AP flour
3/4 cup + 2 Tbspn (175 gr) granulated sugar
3/4 tspn baking powder
1/4 tspn salt
13 Tbspn (184 gr) unsalted butter, softened
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.
3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.
4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.
5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.
6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.
7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.
8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.

This recipe and the images were reproduced from Desserts for Breakfast.   Pop over to Desserts for Breakfast for more yummy recipes.

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