Related Posts Plugin for WordPress, Blogger...

Hungry Eyes (edible photo index)


Get your blackjack by email

Preview | Powered by FeedBlitz

Follow the Bakehouse...

Follow Me on Pinterest

Lick the Spoon
« 5 cool summer desserts | Main | curried chicken salad with raisins and almonds »

espresso-dipped chocolate cupcakes

Sleek and kind of sexy, these cupcakes are a coffee-and-chocolate slap-in-the-face.

I took my favorite chocolate cupcake and dipped it in silky coffee ganache.

I've gone on about the Ultimate Chocolate Cupcakes before.

They're pretty much the perfect chocolate cake.

Almost unfrostable. But that's ok.

Supremely moist and chocolatey, they don't really need buttercream...

Topped with that espresso ganache, though...they're killer. 

The glaze alone will make your kitchen smell fabulous.

See that up there...that's a nice hit of coffee and white chocolate right there. 

Barely sweet, the ganache plays off the chocolate cupcakes really well. 

The pair have got a mocha thing going that I'm totally getting into.

Actually, we got into them. It was the kids' first (and only?) taste of coffee...



Espresso-Dipped Chocolate Cupcakes

I made these without the optional chocolate ganache centers you'll find in the Ultimate Chocolate Cupcakes recipe. They're luscious just as they are. However, if you want to try them with the ganache filling, I say go for it -- I think they'd be just as fabulous that way, too.

  • 1 batch of Ultimate Chocolate Cupcakes (12 cupcakes)
  • 2 oz good-quality white chocolate, broken/chopped
  • 2 tablespoons instant coffee (or equivalent espresso)
  • 2 teaspoons hot water
  • 1 ½ - 2 tablespoons confectioners’ sugar (see note)
  • 1 1/2 tablespoons whipping cream
  • 1 tsp corn syrup

Combine the instant coffee and hot water. Stir until coffee dissolves. Mixture will be thick.

Combine white chocolate, whipping cream, coffee mixture and confectioners' sugar in a bowl. Microwave in 15-20 second bursts, until mixture is warm. Add corn syrup and stir until chocolate is melted and mixture is smooth. 

Chill in refrigerator for 15-20 minutes to allow glaze to thicken somewhat. 

When ready to serve the cupcakes, dip the top of the cakes into the glaze.

Top with a black Sixlet, if desired.

Note: I liked the glaze just slightly sweet against the chocolate cupcakes. If you want to go sweeter, add a bit more confectioners' sugar, tasting as you adjust the amount.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>