This daylight savings has gotten us all tired and struggling to catch up on our sleep. I’m told by someone close to me that it is impossible to catch up on your sleep that you can’t make up for it. So why not have a cupcake that will give you a little jolt of energy?
I present my Espresso cupcake. That’s right. Espresso and a cupcake all in one. What’s not to love?
Does that make it dessert or breakfast? I mean, why not both?
I start with my standard chocolate cake recipe but I add some brewed espresso. It not only gives the cupcake that jolt but it also keeps it moist and delectable.
While that bakes time for my special ingredient….espresso ganache…that’s right…a melted chocolate made with heavy cream and brewed espresso. Warm the heavy cream until it’s bubbling but not boiling and pour it over your chocolate. Let it sit for 2 minutes and then stir. The hot cream will melt the chocolate and make it smooth. Next I added 2 tablespoons of brewed espresso. And stir it in.
Are you noticing a theme here?
Dip those cooled cupcakes in the ganache and let it set. The result? a shiny delicious cupcake.
For my buttercream I make my standard chocolate butter cream but I use espresso for the liquid instead of milk. And I add vanilla…I mean of course. You have to have vanilla. Vanilla is that ingredient that gives a depth to your baking.
Once all the components are done and the ganache is set you top it with your espresso buttercream. And for an added little treat I add a chocolate covered espresso bean.
It’s like a full meal in a cupcake. It has everything you need. Have it for breakfast, have it for dessert…anytime is the perfect time for an espresso cupcake.