This recipe for espresso chocolate cuppa cakes (aka cupcakes or cakes in a cup) is shared with us courtesy of the Cooking Channel’s Alie Ward and Georgia Hardstark. This looks like a fun party dessert to me with the cute little cakes in fancy cups for individual servings with a luscious taste your guests will remember.
Espresso Chocolate Cuppa Cakes Recipe
Espresso Chocolate Cuppa Cake Ingredients
* 6 tablespoons unsalted butter, softened, plus more for buttering
* 1/4 cup prepared NESCAFÉ Dolce Gusto espresso, and 2 tablespoons set aside
* 3/4 cup granulated sugar
* 1/2 teaspoon pure vanilla extract
* 1 large egg, at room temperature
* 3/4 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder, plus more for garnish
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon kosher salt
* 1/3 cup well-shaken buttermilk
* 1/2 cup prepared hot fudge sauce
* 1-1/2 cups cold heavy cream
* 1/4 cup coffee liqueur
* 18 chocolate-covered espresso beans, for garnish
Espresso Chocolate Cuppa Cakes Directions
1. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
2. Put 1/4 cup of prepared NESCAFÉ Dolce Gusto espresso in a large mixing bowl. Reserve. In another large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
3. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. In the bowl that has the espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
4. Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and let the espresso chocolate cuppa cakes cool completely. Meanwhile, place the heavy cream and coffee liqueur in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate the cream until ready to use.
5. Place the remaining 2 tablespoons of prepared espresso in a small mixing bowl. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled espresso chocolate cuppa cakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with the spiked whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.
I hope you enjoy your espresso chocolate cuppa cakes. (How could you not?!)
Thanks again to Cooking Channel’s Alie Ward and Georgia Hardstark.
Interesting behind the scenes story about Alie and Georgia:
Alie Ward and Georgia Hardstark met outside a tragically hip dive bar in Los Angeles. Fast friends, Alie and Georgia would meet for cocktails after work, with Alie a staff writer for the LA Times covering nightlife and events, and Georgia a part-time blogger and full-time suffering receptionist. They jokingly drafted plans on a cocktail napkin for a fictitious cocktail abomination called a McNuggetini, and made a farcical how-to video in their best vintage dresses. A viral hit ensued, with coverage in The New York Times, Time magazine and Perez Hilton alike. They were then approached by Food Network with the challenge of creating cocktails that were still fun – but palatable.
Ward & Hardstark created and hosted two web series on CookingChannelTV.com, Drinks with Alie & Georgia and Classy Ladies, creating weirdly innovative cocktails and cracking bad jokes. They’re currently on-camera contributors for Cooking Channel’s Unique Sweets and have appeared in several TV specials. Their new Cooking Channel TV show, Tripping Out with Alie & Georgia, follows the BFFs as they travel the county looking for action, adventure, and a snack.