CHOCOLATE ESPRESSO CUPCAKES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ESPRESSO CHOCOLATE CHIP COOKIE RECIPE | FOOD NETWORK



Espresso Chocolate Chip Cookie Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen

Number Of Ingredients 11

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  • In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
  • Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
  • Serve warm with a glass of milk.

SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...



Spicy Mexican Hot Chocolate Cookies : Recipes : Cooking ... image

Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen cookies

Number Of Ingredients 14

1 stick (4 ounces) unsalted butter
4 ounces good-quality unsweetened chocolate, coarsely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. 
  • In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature. 
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed. 
  • In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon. 
  • Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven. 
  • Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

More about "chocolate espresso cupcakes recipes"

PINK VELVET CUPCAKES RECIPE: HOW TO MAKE IT
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 266 calories per serving
  • In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.
See details


CHOCOLATE SHEET CAKE RECIPE: HOW TO MAKE IT
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories per serving
  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
See details


ESPRESSO CHOCOLATE CHIP COOKIES | EASY COFFEE COOKIES …
Jan 08, 2020 · Espresso chocolate chip cookies are basically just brown butter chocolate chip cookies with espresso powder mixed into the batter, but damn they are good. The espresso really deepens the chocolate …
From bromabakery.com
See details


RECIPES | MY CAKE SCHOOL
Hi Hat Cupcakes!~ A Blog and Free Video Tutorial. Hot Chocolate Cake. ... Mocha Chocolate Chip Cake (with Espresso Cream Cheese Frosting) Mocha Toffee Crunch Cake Recipe. ... We'd love for you to check out our free cake tutorials & recipes…
From mycakeschool.com
See details


SIMPLE VEGAN CHOCOLATE CAKE | MINIMALIST BAKER RECIPES
Mar 27, 2014 · 1-bowl vegan chocolate cake made with simple ingredients. A 2-layer chocolate buttercream-frosted cake that's moist, fluffy, and rich in chocolate flavor.
From minimalistbaker.com
See details


BEST CHOCOLATE CAKE WITH CHOCOLATE FROSTING - THE COOKI…
Aug 20, 2021 · BEST EVER: This chocolate cake with chocolate frosting has the most perfect flavor, and it never disappoints. FROM SCRATCH: This homemade cake and frosting is made completely from scratch! ANY CAKE, ANY SIZE: Take your pick! Bake a layered cake, bundt cake, or cupcakes…
From thecookierookie.com
See details


FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM ...
Feb 12, 2020 · Espresso Powder: Just like in my regular chocolate cake recipe, espresso powder deepens the chocolate flavor. This cake DOES NOT taste like coffee. Find espresso powder in the coffee aisle of the grocery store. You’ll be surprised how much you’ll use it in baking: see all my recipes using espresso …
From sallysbakingaddiction.com
See details


TAGALONG CUPCAKES | MY BAKING ADDICTION
Apr 13, 2012 · For the Cupcakes. 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. 2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso …
From mybakingaddiction.com
See details


20 DIFFERENT TYPES OF CUPCAKES & FLAVORS - CUPCAKE RECIPES
May 06, 2021 · The perfect chocolate cupcake is a decadent bundle of pleasure for your taste buds. A well-crafted recipe with the right ingredients can produce an amazing cake that makes you want to come back time and again. The rich decadence of chocolate cupcakes …
From cupcakerecipes.com
See details


50 CUPCAKE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
Make Chocolate Frosting, adding 1 tablespoon instant espresso powder to the food processor. Frost the cupcakes and top with chocolate-covered espresso beans. Strawberries and …
From foodnetwork.com
See details


KETO CHOCOLATE MOUSSE - JUST 3 INGREDIENTS, AND NO CREAM ...
Feb 17, 2021 · Egg Free. Sugar Free. Gluten Free. Soy Free. Nut Free. The quick and easy chocolate dessert can be made in under 10 minutes from start to finish, with just a few basic ingredients – NO gelatin, no chocolate …
From chocolatecoveredkatie.com
See details


CHOCOLATE MAGIC CUSTARD CAKE - OMG CHOCOLATE DESSERTS
Dec 13, 2015 · Instructions. Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside; Whisk together flour and cocoa powder and set aside. Whip the egg whites until stiff peaks …
From omgchocolatedesserts.com
See details