CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
CAPPUCCINO FUDGE CUPCAKES
This recipe came from the KitchenAid Great Baking and More cook book, my sister in law gave it to at Christmas, thanks Shannon for this recipe. These cupcakes were easy to make and I love the cappuccino flavor both in the cake and in the coffee cream, with a hint of cinnamon in the fudge sauce these are sure to make someones day, they did mine. I baked mine at 350 F for about 14-15 min. in regular cupcake tins not custard cups like the recipe calls for, and I got about 18 cupcakes.
Provided by Mrs. Cookie
Categories Dessert
Time 45m
Yield 8 cupcakes, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
- Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
- Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
- Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
- Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.
Nutrition Facts : Calories 688.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 185, Sodium 305.4, Carbohydrate 77.2, Fiber 1.7, Sugar 51.6, Protein 8
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE FUDGE CUPCAKES
These bright and fun cupcakes are perfect for kids' parties
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
More about "coffee and fudge cupcakes recipes"
THE BEST EVER CHOCOLATE FUDGE CUPCAKES - JOY + OLIVER
From joyoliver.com
5/5 (1)Total Time 2 hrs 36 minsCategory Cakes, Chocolate, Cupcakes, DessertCalories 528 per serving
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
BAKE SALE FUDGE CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (45)Total Time 30 minsServings 24Calories 220 per serving
- Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups., In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, Cake Enhancer, and chocolate chips.
- Set aside., In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar.
- Stir this mixture into the dry ingredients, mixing until everything is well combined., Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full., Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean., Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool.
COFFEE CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5/5 (11)Estimated Reading Time 6 minsServings 18Total Time 48 mins
- Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
KAHLUA CHOCOLATE CUPCAKES - BAKER BY NATURE
From bakerbynature.com
INCREDIBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FUDGE …
From biggerbolderbaking.com
CHOCOLATE FUDGE CUPCAKES WITH CREAM CHEESE FROSTING
From kickassbaker.com
BROWNIE FUDGE CUPCAKES. BEST RECIPE EVER! - CARMELA …
From carmelapop.com
MOCHA CUPCAKES WITH COFFEE FROSTING - JUST SO TASTY
From justsotasty.com
EASY COFFEE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
- Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth.
- Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.
- To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture.
- Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder.
DOUBLE FUDGE BROWNIES - I AM BAKER
From iambaker.net
MOIST AND FUDGY CHOCOLATE CAKE | BUTTERNUT BAKERY
From butternutbakeryblog.com
EASY CHOCOLATE CUPCAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST COFFEE FUDGE CAKE RECIPES | YUMMLY
From yummly.com
MOIST AND FUDGY CHOCOLATE CUPCAKES - AMYCAKES BAKES
From amycakesbakes.com
CHOCOLATE FUDGE BROWNIE CUPCAKES - MEL'S KITCHEN CAFE
From melskitchencafe.com
MOCHA TOFFEE FUDGE CUPCAKES - BACK FOR SECONDS
From backforseconds.com
FAST, FUDGY CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE FUDGE CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
10 COFFEE-INFUSED DESSERTS THAT WILL TAKE YOUR TASTE …
From msn.com
10 BEST COFFEE CUPCAKES RECIPES | YUMMLY
From yummly.com
CHOCOLATE CUPCAKES WITH FUDGE FROSTING - THE COOKIE ROOKIE®
From thecookierookie.com
You'll also love