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Coffee-chocolate Cupcakes Recipe

Coffee-Chocolate Cupcakes Recipe
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Serving : 6
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Prepare the ingredients before making Coffee-Chocolate Cupcakes in your home. Then, follow these steps below to serve Coffee-Chocolate Cupcakes for your family or friends.

Ingredients: Coffee-Chocolate Cupcakes

  • 2 Egg whites
  • 35 grams Raw cane sugar
  • 100 grams Unsalted butter
  • 55 grams Raw cane sugar
  • 2 Egg yolks
  • 120 grams Cake flour
  • 3 grams Baking powder
  • 8 grams Instant coffee
  • 2 tbsp Milk
  • 1/2 Chocolate bar
  • Caramel cream
  • 100 ml Heavy cream
  • 1 tbsp Granulated sugar
  • 50 grams Caramel cream
  • For Garnishing
  • 1 Chocolate bar

How to Make Coffee-Chocolate Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Coffee-Chocolate Cupcakes in your home by yourself.

    Step 1
  • Chop 1/2 bar of chocolate into small pieces. Chop the chocolate for garnishing even more finely. Dissolve the instant coffee in the warm milk.
  • Step 2
  • Add the egg whites in a bowl, and whip with a mixer at high speed. Add the raw cane sugar into several batches, and whip until stiff peaks form.
  • Step 3
  • Place the butter in a separate bowl, and cream with a hand mixer. Add the raw cane sugar, and mix well until the mixture becomes white and the volume doubles.
  • Step 4
  • Add the egg yolks to Step 3 one by one, mixing each time for about 1.5 minutes to emulsify.
  • Step 5
  • Add 1/3 of the well sifted dry ingredients to Step 4, and fold in with a spatula. Add 1/3 of the egg whites and mix well.
  • Step 6
  • Add the remaining dry ingredients and egg whites in 2 batches each, and fold them in.
  • Step 7
  • Add the milk with the dissolved coffee in it to Step 6. Add the small chocolate pieces, and fold in until the batter becomes lustrous.
  • Step 8
  • Scoop the Step 7 batter into the muffin cups with a spoon, and bake for 25 minutes at 180℃. After baking, cool on a rack.
  • Step 9
  • Put the heavy cream and granulated sugar into a bowl, and whip. Add the caramel cream, and whisk together.
  • Step 10
  • Transfer the Step 9 mixture to an icing bag, and squeeze out the icing on top of the cooled cupcakes. Sprinkle the finely chopped chocolate.
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