My two best friends and I are having our twentieth anniversary this year (yes, this truly is unbelievably long). We met in elementary school and ever since fought our fights together. After seeing each other every day for thirteen years we now give our best to keep in touch over spatial and temporal distances. So far, our friendship survived because we are bound together by our past…and our love for a solid kaffeklatsch. Since one of those lovely ladies is in town at the moment, naturally, we went out having coffee (we can recommend http://www.strandcafe-frankfurt.de/…and not only for the charming waiter). In honor of my two favorite coffee-sippers and life-improvers I made tiny Mocha Cupcakes with a caramel filling and a Mascapone topping.
For one batch of mini Cupcakes:
- 33g dark chocolate
- 84g hot espresso
- 42g butter, softened
- 85g brown sugar
- 1 eggs
- 100g flour
- 1/3 tsp. baking powder
- 1/3 tsp. soda
- 10g cocoa powder (unsweetened)
Preheat the fan oven to 180°C. Melt Chocolate together with the espresso. Beat butter and sugar until fluffy. Add the egg. Let the melted chocolate mixture cool, then gradually add the dry ingredients and the melted chocolate to the butter sugar mixture. Spoon evenly among the lined mini cupcake pan. Bake for 8-10 min.
For the Filling:
Salted Caramel or any other caramel sauce. http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
For the Topping:
- 250g Mascapone
- 2-3 tbsp. icing sugar
- 3-4 tbsp. Espresso, Kaluha or Baileys
- Combine everything and beat until creamy
Combine everything and beat until creamy.
I put a chocolate covered espresso bean on top.
So far, all those who have tried these cupcakes told me they are delicious :)
~ With love from me to Moe & Tepu. Stay sive. ~