a whisk and a spoon

CH#5: Cappuccino Cupcakes

In my dream life, I spend my mornings sipping cappuccinos in a café while reading The New Yorker and watching the world go by.  In my real life though, The New Yorkers pile up on the kitchen table, and a cappuccino is a rare treat usually consumed on the go.  Laurie of Quirky Cupcake had her husband, Jaos, pick Cupcake Hero’s theme this month.  He chose coffee, so I thought I’d celebrate my favorite morning drink in cupcake form.

Now, I heard that Jaos likes his cupcakes kept simple, and since it is his birthday (happy 29th!), I kept that in mind.  This is a simple little cupcake (no filling this time), but it has great flavor, thanks to a double shot of espresso in the batter.  A little bit Kahlúa soaking syrup boosts the flavor and keeps them really moist.  The “foam” on top is just whipped cream, sweetened and flavored with an extra splash of Kahlúa.  And finally, because I like cinnamon and coffee, I sprinkled a bit on top.  I made a small batch of just six cupcakes, but the recipe could easily be doubled for a whole tin.

 Cappuccino Cupcakes– makes 6 regular-size cupcakes

-Start with a batch of Kahlúa syrup (recipe below).

-Bake the espresso cupcakes (recipe below).  Lightly brush warm cupcakes with Kahlúa syrup, then cool completely.

-Whip some cream, sweetening to taste and adding a splash of Kahlúa (or other coffee liqueur) to flavor.  Note that, because whipped cream doesn’t keep well, it’s best to just top the cupcakes you will be eating that day.  If you have extras, make new whipped cream to top them as needed.

-Top with whipped cream and garnish with a sprinkle of cinnamon.

Kahlúa Syrup– makes more than you will need, but keeps for a long time and has many uses (like sweetening iced coffee)

1 cup sugar
3/4 cup water
splash of Kahlúa, or other coffee liqueur

-Combine sugar and water in a small saucepot.  Mix gently with your finger so sugar isn’t stuck to bottom or corners of pot.  Try not to get a lot of sugar on the sides of the pot above water level (cooking time is short, so it shouldn’t crystallize, but just to be safe…)

-Bring just to a full boil, at which point all the sugar should be dissolved.  Shut off heat and add in a splash of coffee liqueur to taste. 

-Transfer to a jar or airtight plastic container for storage.  This will keep in the refrigerator for weeks.

Espresso Cupcakes– makes 6 regular-sized cupcakes

1/2 c plus 3 T all-purpose flour
1/4 t plus 1/8 t baking powder
pinch of salt
3 T brewed espresso, cooled to room temperature
1 T milk
1/2 t instant espresso powder
2 oz butter, room temperature
1/2 c sugar
1 egg

 -Preheat the oven to 350°F/180°C and line a muffin tin with six paper cups. 

-Whisk together the flour, baking powder and salt.  Set aside.

-Combine the espresso and milk.  Dissolve the instant espresso powder in the mixture and set aside.

-Cream the butter and sugar in a large mixing bowl until smooth, fluffy and pale.  Add the egg, beating well. 

-Add the dry ingredients and espresso mixture in three parts, alternating and beating smooth after each addition.  Add the liquid additions a little at a time to avoid splitting the batter.

-Divide the batter among the paper cups, and cook for about 20-25 minutes, until a toothpick comes out clean.  Cool in the tins for a few minutes and then transfer to a rack to cool completely.