Next to chocolate our other favorite flavor is also chocolate. That we love chocolate cupcakes at Chez Canteen should come as no surprise to anyone, right? The Double Chocolate Espresso Cupcake is meant for those days when the morning coffee just didn’t lift the fog. You could enjoy the cupcake with a cup of decaf – kind of yin to the yang. But yang and yang are great, too, if you want to go with high-test coffee and this cupcake. I might even join you.
There are people out there who will tell you that cupcakes are so last decade. They might be slightly mistaken, just a little bit. Cupcakes have been around since before I was born and that my friends, is way longer than the last decade. I’m pretty sure cupcakes are here for the duration. And they still reign supreme in this place.
Cupcakes are great for all kinds of things. They go together really quickly and the flavors are endless. Good gluten-free cupcakes are indistinguishable from their gluten counter-parts. A cupcake is a perfect indulgence when you need just a little bit of cake. A cupcake travels well. It keeps longer than cake. It takes up less room in the freezer and comes practically gift wrapped in those fancy schmancy liners.
And chocolate-chocolate cupcakes? Probably filed under redundancy in the dictionary. I’m almost sure.
|Double Chocolate Espresso Cupcakes, Gluten Free||
- 142 grams AP GF flour (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch) (1 cup plus 2 tablespoons)
- 57 grams unsweetened cocoa (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 1 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 115 grams unsalted butter, melted & cooled slightly (8 tablespoons)
- 2 extra-large eggs
- 57 grams buttermilk (1/4 cup)
- 57 grams brewed coffee (1/4 cup)
- 1 teaspoon vanilla
- 1 teaspoon kahlua
- 92 grams Newman’s espresso chocolate bar, finely chopped (3.25 oz bar)
- 115 grams unsalted butter, room temperature (1 stick)
- 450 grams powdered sugar, sifted (4 cups)
- 60 grams bittersweet chocolate chips, melted (1/3 cup)
- 2 tablespoons unsweetened cocoa
- ½ teaspoon vanilla
- ½ teaspoon instant powdered espresso coffee
- Preheat oven to 350. Place cupcake liners in a muffin tin (12-14). Set aside.
- In a medium large bowl, whisk together flour, cocoa, sugar, baking powder, salt, and baking soda. In a microwave safe glass container melt butter and cool slightly. Add eggs, buttermilk, coffee, vanilla and kahlua and stir to mix. Add wet ingredients to the dry and mix until smooth and shiny, about two minutes. Stir in chopped Newman’s chocolate bar. Scoop into liners about ⅔ full. Bake 10 minutes and rotate. Bake about 8-10 minutes more or just until a toothpick comes out with a few wet crumbs. Cool for a minute. Carefully remove cupcakes to a rack and cool completely before frosting.
- In the bowl of a stand mixer using a whip attachment add butter. Whip until a little bit fluffy. Add powdered sugar and whip on low until mostly incorporated. Add melted chocolate, cocoa, vanilla and espresso. Whip on low again just until it is fully incorporated. Whip on medium high to high until buttercream is light and fluffy. Pipe or apply with an offset spatula or a spoon when cupcakes are cool. Top with a chocolate covered espresso bean.