Chocolate Espresso Cupcakes with Cocoa Whipped Cream

My mom can beat up your mom.

OK, she can’t; she’s actually very soft-spoken (mostly) and sweet (usually). But, she’s awesome. She’s always there when I need her and she’s the best Nana that Connor could possibly ask for. I’m (we’re) really lucky to have her.

Her only fault: she’s getting tired of cupcakes. WHAAAAT?! Who does that? No one gets tired of cupcakes. They’re awesome: they’re just the right size and you can literally make any kind of cupcake in the whole world, so there’s no getting bored.I mean, if I was always making vanilla cupcakes, I’d understand her point. But really. It’s like someone saying they’re tired of money. Doesn’t happen. Ever.

But I still love her. So to show her I love her, I made her this:

Please hold off on the “you’re such a great daughter” emails. I already know. But thanks for your support.

Also, I thought I’d make her some cupcakes. You know, because she loves them so much. (Truth be told, she will always give in to a chocolate cupcake, so she’s not a complete weirdo.) She had to work on Mother’s Day, so I thought it would be nice for her to have something to bring to the other moms who also were stuck working. I gave her a few options, and she chose these.

It was a good choice. I love anything with coffee in it. And you can’t really go wrong with chocolate, let’s be honest. The cupcakes were nice and *ahem* moist and the cocoa whipped cream is a LOVELY accompaniment to the coffee flavor. They’re just really yummy. Fo’ realz. (And they’re really easy to make, too, so that’s an added bonus.)

Chocolate Espresso Cupcakes with Cocoa Whipped Cream
makes about 18 cupcakes

Cupcake Ingredients:
2 eggs
1 cup hot water with 2 teaspoons instant coffee stirred in (I used instant espresso, because that’s what I had on-hand)
3 tablespoons vegetable oil
1 tablespoon vanilla
1 1/2 cups sugar
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 cup sour cream

Cocoa Whipped Cream Ingredients:
1 pint heavy cream
2 tablespoons unsweetened cocoa powder
3 tablespoons powdered sugar

To make the cupcakes: Preheat the oven to 350. Line two cupcake tins with liners and set aside.  In a large mixing bowl, combine the eggs, coffee, oil, and vanilla with a whisk, then add the sugar. Sift together the flour, baking soda, baking powder, and cocoa. Gradually add the dry ingredients into the wet ingredients and then add the sour cream. Divide the batter evenly among the liners and bake until a toothpick inserted into the center of a cupcake comes out clean, about 20-22 minutes.  Let cool for a few minutes in the pans, then transfer to wire racks to cool completely.

To make the cocoa whipped cream: Beat the cream with an electric mixer until it forms soft peaks. Sift in the powdered sugar and cocoa powder then gently whisk together until firm peaks form (do this part by hand). The color will be sort of grainy because the cocoa doesn’t dissolve.  When the cupcakes have cooled, drop a dollop of the whipped cream on top of each cupcake. (If not serving right away, they will need to be refrigerated.)


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