Ahhhh! Three of my favorite things. All brought together in a convenient little package. =)
I was, at first, going to make these with just a whipped cream/cream cheese frosting. Then I found mini chocolate hazelnut biscotti to put on top. So, I thought to myself, why not throw some Nutella in the frosting too? So, that’s what I did.
Thanks to Ila and Michelle for helping me name them. I will pay you royalties.
Chocolate Espresso Cupcakes
- 1/2 cup (4 ounces) hot brewed espresso or very strong coffee
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup (4 ounces) butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 2/3 cups flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (4 ounces) sour cream
Heat oven to 350°. Line muffin cups with paper liners.
In a small bowl, combine hot espresso, cocoa, and vanilla, stirring until smooth. Set aside to cool.
In a mixing bowl, cream butter with sugar until smooth. Beat in eggs, one at a time, beating well after each addition.
In another bowl, combine the flour, soda, baking powder, and salt. Add about one third of the flour mixture to the batter, along with half of the sour cream. Beat until blended. Repeat with another third of the flour mixture and the remaining sour cream. Beat in remaining flour mixture. Beat in the cocoa and espresso mixture until smooth and well blended.
Fill prepared muffin cups about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted in center comes out clean.
Makes about 18 cupcakes.
- 8 oz. package reduced-fat cream cheese, softened
- 1/4 cup (4 Tbsp) butter, softened to room temperature
- 1/2 cup Nutella
- about 4 cups of confectioner’s sugar
- 1 Tbsp. half and half if needed
In a bowl, combine the cream cheese, Nutella, and butter.
Beat on high until smooth. Scrape down the sides of the bowl. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. If needed, add a small amount of half and half (approximately one tablespoon) to adjust the consistency.
Fill a pastry bag with about a 1/2 cup of frosting and using a 1M star tip, pipe on top of cupcakes.
If you wish, top with a dusting of cinnamon and a mini chocolate hazelnut biscotti.