Salted Chocolate Chunk and Espresso

Rich dark chocolate with the acidic, dark bite of a shot of espresso- a match made in heaven. These are chocolate cupcakes topped with my espresso buttercream (my own recipe!!!), and garnished with salted semi sweet chocolate chunks.

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This is a link to the best chocolate cake recipe I have ever tried! Go give them some love and check them out yourself. http://www.twopeasandtheirpod.com/ultimate-chocolate-cupcakes/

My only alteration with that recipe is where it calls for a cup of boiling water, I use a cup of hot coffee (I used Lavazza Espresso Decaffeinato Ground Espresso in a French press). It makes a world of difference and is a great way to bring the batter together.

 

The Toppings:

Chocolate Espresso Icing

1 cup + one tablespoon unsalted butter, at room temperature
3 cups powdered sugar (This may vary depending on how thick you like your icing)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 shot of espresso (I use Nespresso Decaffeinato Intenso)

  1. First, microwave the chocolate chips at 30 second intervals for one minute, mixing well with a fork after each interval to avoid burning.
  2. The chips should be soft but not totally melted yet. Here, add the shot of hot espresso, mixing vigorously.
  3. You should have a chocolate sauce now. It may begin to cease. If so, keep stirring and add a tablespoon of butter. Stir until butter is melted. Make sure there are no lumps and set aside to cool.
  4. Cream butter in a stand mixer fitted with a paddle attachment until pale and creamy
  5. While mixing at a low speed, add about a cup of powdered sugar at a time to avoid a mess.
  6. Once combined, add vanilla extract and chocolate-espresso syrup. Mix at medium to combine.
  7. If this isn’t the consistency you like, add milk to thin and add powdered sugar to thicken.
  8. Load in a piping bag and frost your cooled cupcakes.

Salted Semi-Sweet Chocolate Chunks

1 cup of semi-sweet chocolate chips (This can be substituted to any chocolate you like. Please avoid white chocolate though. I would steer toward the richest dark chocolate you can find)                                                   1.5 teaspoons ground sea salt

  1. Chop chocolate
  2. Add salt and lightly stir to combine
  3. Sprinkle on frosted cupcakes

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Enjoy!!

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