What you need: makes 12-14 cupcakes
1 cup flour
1 cup sugar
1 tsp baking powder
1/4 cup butter
1 tsp vanilla
pinch of salt
1 cup hot water
2 tsp instant coffee powder
2 Tbsp coffee liquor
2 Tbsp sugar
1/4 tsp instant coffee powder
1 tsp coffee liquor
1 and 1/2 cup whipping cream
1/4 cup sour cream
1/2 cup cream cheese
2 Tbsp confectioners sugar
pinch of salt
For the chocolate shells and garnish:
12 oz bag Dark cocoa candy melts
cupcake paper cups or cup molds
Dark chocolate shavings
To make the chocolate shells:
First melt the cocoa candy according to instructions on the bag. Pour the melted candy into the molds or paper cups about 1/3 full. Use a kitchen brush to paint the melted chocolate up the sides of the mold.
Cover the sides completely so that no light can be seen through the shell. Freeze them for about 10 minutes. Remove and coat the molds a second time, to make the shells thicker. Refreeze for an hour.
Remove and peel the paper off the shells. Place them in an air-tight box and freeze until you are ready to use them.
To make the cupcakes:
Preheat the oven at 350 degrees F. Sift together flour, baking powder and salt. In a large bowl, beat eggs with the sugar and vanilla until light yellow and the volume has tripled.
Pour the flour mixture into it little by little folding it in gently. Once it is all added, fold it in by hand gently.
Microwave the butter until it is a warm liquid. Now very carefully pour the liquid into the egg and flour mixture. Pour it in small amounts as you fold in with a spatula.
Line the cup cake holder with paper liners, and pour the mixture to about 1/3 full. Bake until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes.
Remove the paper liners from the cake and place the cakes into the chocolate shells.
Make the coffee syrup by adding the coffee powder, sugar and liquor to hot water. Mix well. Poke the cupcake with a fork a few times so it can absorb the syrup.
Pour a spoonful of warm syrup on the top. Place the cake filled shells in the fridge while you prepare the icing.
To make the icing:
Sift together instant coffee powder, salt and icing sugar. Set aside.
Take a large bowl and throw in a tray of ice cubes and a cup of cold water. In a smaller bowl, add in cream cheese, sour cream. Place this bowl into the large ice water bowl. It helps keep the cream nice and chill enough to come together. Whisk until smooth and creamy.
Add in the whipping cream and sifted sugar. Add a spoon of coffee liquor. Whip the entire mixture on low for about 5 to 7 minutes until it forms soft peaks. Transfer the cream into a piping bag and pipe them generously on the cupcakes.
Garnish with chocolate shavings and/or cocoa powder. Chill them until they are ready to serve. Enjoy!
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