A little coffee with dessert is always a great way to end a meal. Here’s a way to combine the two to create a sweet and caffeinated treat. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Jessica Castro-PerezThe Restaurant: Sweet Gem Cupcakes, MiramarThe Dish: Mocha C
hocolate Cupcakes
Ingredients:Makes approx. 20 cupcakes1 3/4 cups all purpose flour3/4 cup cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoon baking soda1 teaspoon salt3 eggs2 cups sugar2 teaspoons vanilla1/2 cup oil3/4 cup milk (w)1/2 cup water -hot1/4 cup espresso -hot
Chocolate Mocha Buttercream4 sticks butter, at room temperature1/3 cup unsweetened cocoa powder, divided1 Tablespoon cup milk1-2 Tablespoons Espresso Cooled1/2 teaspoon vanilla extract4 cups powdered/confectioners’ sugar, sifted
Method of Preparation:Cupcakes:
In bowl, add cocoa powder, flour, sugar, baking powder, baking soda and salt. Stir together with whisk.
In mixer, add eggs and beat 10-20 seconds. Add vanilla and oil, milk, beat.
Reduce mixer speed to low and slowly add flour mixture, then the hot water and espresso. The batter will be thin.
Divide evenly among muffin pan with paper cupcake liners.
Bake at 325 degree for 18 minutes. Allow to cool before adding buttercream.
Buttercream:
In a bowl, beat butter with electric mixer on low until light and fluffy add 1/3 cup cocoa powder, continue to beat until well combined.
Add powdered sugar, about 1 cup at a time, with mixer running on low.
Gradually add milk, espresso, and vanilla extract; beat until smooth.
Beat low speed until all liquid is incorporated and then medium speed until frosting is smooth and fluffy.
Scoop up frosting and put into piping bag and decorate your cupcakes!
Sweet Gem Cupcakes2101 SW 101st Ave #102, Miramar, FL 33025(MirabellaPlaza Shopping Center)(754) 777-7939http://sweetgemcupcakes.com/
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