Drunken Devil’s Food Espresso Cupcakes With Nutella Filling
This cupcake recipe came from msadventuresinitaly.com who adapted it from David Lebovitz’ Devil’s Food Cake. I modified it by adding some coffee grounds to the batter, and filling them with Nutella. Yummy. These cupcakes were a big hit everywhere I gave them out.
9 tablespoons unsweetened cocoa powder
1½ cups flour½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, softened
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup Borghetti espresso liquor, or other coffee liquor
½ cup whole or low-fat milk
1 tbsp ground coffee.
1 jar Nutella hazelnut chocolate spread
Preheat oven to 350. Mix all dry ingredients well with a spoon in a bowl. In a measuring cup mix the milk and liquor together, set aside.
In a separate mixing bowl, beat the sugar and the softened butter together. If it’s too hard, put the butter in the microwave for 10 seconds to soften it. Mix in an egg at a time until well-blended.
Add half of the dry ingredients, mix well and then add the milk/liquor mixture and mix. Add the coffee grounds. Add the rest of the dry ingredients. If you were hand-mixing before it is recommended to use the electric mixer to do the final mix as it gets really fluffy.
Pour into (lined) cupcake pans, about 3/4 of the way full, or a little more. Bake for 20 minutes, and pull out to test with a toothpick. Because of the alcohol, they take less time to bake as the alcohol evaporates pretty quickly. Make sure not to overcook!
Once baked and cooled, cut off tops of each cupcake in a cone shape and fill with Nutella. Replace the tops and frost with buttercream frosting, and finally dust with finely ground coffee.
Buttercream Frosting
1 stick (4oz/125g) butter, softened
1 lb. (450g) powdered sugar
Fresh milk
1 t. Vanilla extract
Cream the butter with 1/4 of the powdered sugar with a hand mixer. Add more sugar, alternating between the milk and the powdered sugar to get the desired consistency (I use very little milk, like 1/4 cup). Towards the end, add the vanilla, and spread on your cupcakes.
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