Coffee-Chocolate Cupcakes
This is one of our family favorites!
It's better not to chop the chocolate that goes into the batter too fine. They will be tasty and have a nice crunchy texture when they are large pieces. Recipe by gurecoco
Coffee-Chocolate Cupcakes
This is one of our family favorites!
It's better not to chop the chocolate that goes into the batter too fine. They will be tasty and have a nice crunchy texture when they are large pieces. Recipe by gurecoco
Cooking Instructions
- 1
Chop 1/2 bar of chocolate into small pieces. Chop the chocolate for garnishing even more finely. Dissolve the instant coffee in the warm milk.
- 2
Add the egg whites in a bowl, and whip with a mixer at high speed. Add the raw cane sugar into several batches, and whip until stiff peaks form.
- 3
Place the butter in a separate bowl, and cream with a hand mixer. Add the raw cane sugar, and mix well until the mixture becomes white and the volume doubles.
- 4
Add the egg yolks to Step 3 one by one, mixing each time for about 1.5 minutes to emulsify.
- 5
Add 1/3 of the well sifted dry ingredients to Step 4, and fold in with a spatula. Add 1/3 of the egg whites and mix well.
- 6
Add the remaining dry ingredients and egg whites in 2 batches each, and fold them in.
- 7
Add the milk with the dissolved coffee in it to Step 6. Add the small chocolate pieces, and fold in until the batter becomes lustrous.
- 8
Scoop the Step 7 batter into the muffin cups with a spoon, and bake for 25 minutes at 180℃. After baking, cool on a rack.
- 9
Put the heavy cream and granulated sugar into a bowl, and whip. Add the caramel cream, and whisk together.
- 10
Transfer the Step 9 mixture to an icing bag, and squeeze out the icing on top of the cooled cupcakes. Sprinkle the finely chopped chocolate.
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