Chocolate and Coffee Espresso Cupcakes

Ingredients:

Cupcakes

• 220 g butter
• 3/4 cup cocoa powder
• 110 g chopped dark chocolate
• 2 tsp instant espresso powder
• 1.5 cups of sugar
• 4 large eggs
• 1 and 3/4 cups flour
• 1 teaspoon of salt
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup sour cream
• Creamy Espresso Frosting, recipe below
• 24 chocolate-covered espresso beans for garnish, optional

Creamy espresso glaze

• 5 tbsp. heavy cream 33%
• 2 tsp instant espresso powder
• 220 g softened butter
• 5 cups powdered sugar

Preparation:

1. Preheat oven to 180°C. Line 24 muffin tins with paper liners.
2. In a small saucepan, combine the butter, cocoa powder, chocolate, and espresso powder. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Let cool for 20 minutes.
3. In a large bowl, beat sugar and eggs with a mixer on medium-high speed until fluffy.
4. In a medium bowl, combine flour, salt, baking powder, and baking soda. Gradually add to the sugar mixture, stirring until combined. Add the chocolate mixture and stir until smooth. Stir in the sour cream.
5. Spoon the batter into the prepared muffin tins. Bake for 12-14 minutes, until a wooden toothpick inserted into the center of the cupcake comes out clean. Let cool for 10 minutes in the pans. Remove the cupcakes from the pans and cool completely on a wire rack.
6. Pipe or spread espresso frosting onto each cupcake. Garnish with chocolate-covered espresso beans, if desired.

7. Creamy espresso glaze

   
   In a large bowl, combine the cream and espresso powder, stirring until the espresso powder is dissolved. Add the butter and beat with a mixer on medium speed until creamy. Gradually add the powdered sugar, beating until smooth.