While I love cupcakes, I've learned that unless there's a reason to make them, you really shouldn't. They're far too tempting and it can drive you crazy if there's a dozen uneaten cupcakes on your counter.
Thus, these have a purpose. Claire's birthday was about a month ago and she was still at school, so these are her belated birthday cupcakes. As she said, they're everything she's ever wanted in a cupcake all in one.
Ingredients:
1 cup flour
½ cup unsweetened cocoa
2 tsp espresso powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter
1 cup sugar
1 tsp vanilla
1 egg
¾ cup milk
½ cup chocolate chips
Preheat the oven to 350. Mix flour, cocoa, espresso, baking powder and soda, and
salt. In a separate bowl, cream butter and sugar on medium until
light and fluffy.
Reduce speed to low and add vanilla and egg.
Alternate additions of milk and flour mixture. Stir in chocolate chips. Fill the paper liners. Makes 40 mini cupcakes.
Bake for 20 minutes. Let cool completely before adding frosting.
Frosting ingredients:
6-ounce cream cheese, room temperature
1/2 cup sour cream OR Greek yogurt
1 cup confectioner sugar
1 cup fresh raspberries
Combine cream
cheese, yogurt, and confectioner sugar. Mix until there are no lumps. Then, add in fresh raspberries
and mix again to break up the raspberries. Let stand in the refrigerator for about an hour.
No comments:
Post a Comment
We live in a world where everyone has their own opinions and I respect yours. However, I expect you to respect mine and other people's as well; if anything you have to say is less than respectful in any way, please don't post it, or I will delete it. Thank you for understanding my dedication to mutual, worldwide respect.