Dark Chocolate Cupcakes With Espresso Buttercream

When I made these chocolate cupcakes, I decided that I shall pair it with espresso buttercream instead of chocolate buttercream. I did this because the cupcake was already very chocolatey and the contrasting flavours from the espresso buttercream would complement the rich chocolate cupcakes. The cupcake recipe was adapted from Cake On the Brain and the buttercream recipe was my own.

Start by melting together the butter, chopped chocolate and cocoa using a bain marie. Once the mixture has melted remove from heat and whisk it to combine the ingredients well and keep aside.

In a separate bowl, beat the eggs.

Add in the sugar and vanilla extract and mix well.

Stir in the melted chocolate mixture and combine well.

Go on to stir in the the sifted ingredients. Once that is done, mix in the yogurt.

Pour the prepared batter equally in a lined muffin tin and bake in a preheated oven for 20-25 minutes, or until when a toothpick/cake tester inserted in the middle of the cupcake comes out clean.

Let the cupcakes cool completely before frosting them. For the buttercream frosting, start by beating the butter till pale and fluffy.

In a separate cup or bowl, mix together the instant espresso/coffee powder, milk and vanilla extract to make a paste. Add the paste to the butter and continue to beat until the paste is well incorporated into the butter. Then beat in the sifted icing sugar little by little to make the buttercream.

Place the buttercream in an icing bag with desired shape nozzle and frost the cupcakes as desired.

DARK CHOCOLATE CUPCAKES WITH ESPRESSO BUTTERCREAM

+PRINT RECIPE HERE

For the cupcakes
INGREDIENTS:

1/2 cup salted butter, at room temperature
50g bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup plain flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs, at room temperature
3/4 cups fine granulated sugar
1 tsp vanilla extract
1/2 cup plain yogurt

METHOD:

1) Preheat the oven at 180 degree celcius.
2) Sift together the plain flour, baking soda and baking powder and keep aside.
3) Using a bain marie, melt together the butter, chopped bittersweet chocolate and cocoa powder. Once the mixture has melted, remove from heat and whisk it to make sure all the ingredients are well incorporated.
4) In a separate bowl, beat the eggs for about a minute. 
5) To the beaten eggs, add in the sugar and vanilla extract and beat till nice and fluffy.
6) Add in the cooled melted chocolate mixture and mix well.
7) Stir in half of the sifted flour and incorporate well.
8) Mix in the yogurt and mix in well the remaining flour.
9) Divide the batter equally in a lined muffin tin.
10)Bake for 20-25 minutes, or until when a toothpick/cake tester inserted in the middle of the cupcake comes out clean.

For the espresso buttercream
INGREDIENTS:

1/2 cup salted butter, at room temperature
3 cups icing sugar, sifted
1 tbsp instant espresso/coffee powder
1 tbsp milk
1 tsp vanilla extract

METHOD:

1) Beat the butter till pale anf fluffy.
2) In a separate cup or bowl, mix together the instant espresso/coffee powder, milk and vanilla extract to make a paste.
3) Add the paste to the butter and continue to beat until the paste is well incorporated into the butter.
4) Beat in the sifted icing sugar little by little to make the buttercream.
5) Place the buttercream in an icing bag with desired shape nozzle and frost the cupcakes as desired.

*This recipe makes 12 standard sized cupcakes.

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/