Have a break, have a cupcake!
Petite Coffee Cupcakes
Recipe source: Cupcake Bakeshop by Chokylit
Cupcakes ingredients:
1-1/2 sticks unsalted butter, (i used 170g) @ room temperature
1-1/2 cups sugar (i used 1 cup)
1-1/2 sticks unsalted butter, (i used 170g) @ room temperature
1-1/2 cups sugar (i used 1 cup)
3 large eggs @ room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
Method:
1. Preheat oven at 180deg C. Sieve plain flour, baking powder, salt, coffee grounds and set aside.
2. Cream butter on high speed until soft, takes about 30 seconds.
3. Slowly add sugar. Beat on medium-high speed, takes about 3 minutes until light and fluffy.
4. Add eggs one at a time, beating until incorporated.
5. Whisk in the sieved flour, baking powder, salt, and coffee grounds, alternate with milk with brewed coffee. Beat until combined. Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
6. Scoop into cupcake liner, filled about two-thirds full.
*Note that these cupcakes will shrink slightly when they cool.
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
Method:
1. Preheat oven at 180deg C. Sieve plain flour, baking powder, salt, coffee grounds and set aside.
2. Cream butter on high speed until soft, takes about 30 seconds.
3. Slowly add sugar. Beat on medium-high speed, takes about 3 minutes until light and fluffy.
4. Add eggs one at a time, beating until incorporated.
5. Whisk in the sieved flour, baking powder, salt, and coffee grounds, alternate with milk with brewed coffee. Beat until combined. Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
6. Scoop into cupcake liner, filled about two-thirds full.
*Note that these cupcakes will shrink slightly when they cool.
7. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean.
8. Cool cupcakes, set aside. Prepare chocolate ganache. Frost it when cupcakes are cool.
8. Cool cupcakes, set aside. Prepare chocolate ganache. Frost it when cupcakes are cool.
Chocolate Ganache
Ingredients:120ml Whipping cream
150g dark cooking chocolate (chopped)
20g butter (chopped)
Method:
1. Double boil cream until warm. Add in chocolate and butter stir until it melt. Pour ganache on top of cake. Leave it to cool and set.
Enjoy~
