My famous coffee chocolate cupcake is a clear winner amongst friends and family
Honestly, these famous coffee chocolate cupcakes are hands-down the best chocolate cupcakes you’ll ever eat. Usually for at-home servings, the use of frosting is not necessary. It’s a personal preference. The cupcakes are so light, airy and moist, why spoil the taste with frosting. Frosting gobblers, no offense taken, however if you add it to the cupcakes.
Surely there are great reasons why these famous coffee chocolate cupcakes are truly famous amongst friends and family. To start, melting a good quality chocolate, like this Ghirardelli 100% Cacao unsweetened bar, adds a tremendous amount of chocolate flavor to the cupcakes. Add a quality melted butter for a rich buttery flavor,. Add sour cream for moisture and a slight tanginess. Being purposeful about the quality of ingredients is a non-negotiable.
Moreover, imparting a light and airy texture is the result of combining all purpose flour and cake flour. Besides the light, moist, and airy texture of these chocolate cupcakes the taste is amazing. The expresso coffee powder truly brings out the chocolate flavor. The vanilla extract, like this Madagascar Bourbon Vanilla Extract plus a hint of brandy liquor certainly creates an exciting and contagiously yummy cupcakes.
Furthermore, this cupcake batter can be used to make one 10 inches round cake. The batter can be doubled to make a layered cake with chocolate ganache filling and glaze. Also, the cupcakes can be covered in delicious Swiss buttercream Chocolate frosting.
Why did these chocolate cupcakes crack on the top and how to fix it.
Lastly, these cupcakes do crack on the top. Many cake bakers and pastry chefs don’t like that. But, honestly, the cracks result in an ever so slight crunch where the cracks develop. That makes the taste even more delicious. For no cracks, if preferred, add a little bit less baking soda or simply bake at 325F. Additionally, fill the cups with a little bit less batter so that they rise up to the level of the cupcake liner verses puffing over, like in this recipe.
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Famous Coffee Chocolate Cupcakes | It’s a clear winner
This is an amazing coffee chocolate cupcakes. It's very easy to make and it definitely gets eaten up in a jiffy. You will be lucky to find a crumb or two left on anyones plate.
Ingredients
FOR THE MELTED CHOCOLATE:
- 85 grams unsweetened chocolate chopped
- 173 grams water
- 1 tablespoon instant expresso powder
- A baIn marie set up for melting the chocolate.
FOR THE WET INGREDIENTS:
- 227 grams unsalted butter (2 sticks) Melted and Cooled
- 75 grams whole eggs Note: (1 egg + 1/2 of another egg) For the half egg measurement, whisk 1 egg thoroughly and then weight the extra amount needed for the 75 grams.
- 5 grams vanilla extract
- 103 grams sour cream (can substitute buttermilk)
- 1 tablespoon brandy (Optional)
FOR THE DRY INGREDIENTS
- 300 grams granulated sugar
- 3 grams kosher salt
- 3 grams baking soda
- 100 grams all purpose flour
- 70 grams unbleached cake flour
Instructions
PREHEAT OVEN 350F/177C DEGREES:
LET'S MELT THE CHOCOLATE:
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In a small pot, add about 2 inches of water and bring to a simmer.
Note: The water level amount should be enough to make sure the bottom of the mixing bowl does not touch it.
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Add the chocolate and water to the kitchen aid mixing bowl. Place over the simmering water. Stir once or twice and cook until the chocolate is fully melted.
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Remove the bowl from the Bain Marie. Stir or whisk in the instant expresso coffee powder.
WHILE THE CHOCOLATE IS MELTING (OR PRIOR)
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Melt the butter in a small pot. Set aside to cool.
COMBINE THE DRY INGREDIENTS IN A BOWL
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In a medium size bowl, add the sugar, salt, baking soda and flours. Mix with a spatula or whisk to combine.
LET'S MAKE THE BATTER:
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Place the kitchen aid mixing bowl with the melted chocolate on the stand mixer.
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Add the eggs, melted butter, vanilla extract, brandy (if using), and sour cream.
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Use the whisk attachment to whisk on low speed (speed 1 -2) until the mixture is thoroughly combined. About 2-3 minutes.
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Stop the mixer and remove the whisk attachment. Replace with a beater attachment.
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Add in the flour mixture. Mix until thoroughly combined. About 2 to 3 minutes.
Note: The batter will be runny.
FILL THE LINED MUFFIN PAN
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Line a muffin pan with disposable paper muffin cup liners. Note: The batter will make up 12-14 muffins. So you may need an extra muffin pan.
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Pour enough batter into each muffin cup to fill them 2/3 of the way.
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Place the filled muffin pan on a sheet pan. This helps with easy handling plus if the batter spill it won't mess up the oven.
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Bake the muffins in a 350F degrees preheated oven. until a toothpick comes out clean. 25 to 30 minutes.
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Remove the pan from the oven and cool completely. Serve and enjoy.
Note: We usually eat them slightly warm but not hot.
