Black Eye Coffee House Cupcakes Recipe
Additional Information
Step 1
Preheat oven to 350ºF. Line muffin pan with baking cups.
Step 2
In small bowl, heat milk in the microwave until steaming. Whisk in espresso powder until dissolved. Cool.
Step 3
In large bowl, sift together flour, baking powder, baking soda and salt.
Step 4
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with espresso mixture, beating well after each addition. Continue beating one minute.
Step 5
Fill baking cups 2/3 full with batter. Bake 18-20 minutes or until toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
Step 6
Espresso Filling Set a fine mesh strainer inside a small bowl.
In small saucepan, stir together sugar, espresso powder, cornstarch and salt. In medium bowl, whisk together milk, cream and egg yolks. Stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Push through strainer. Cover top of filling directly with plastic wrap. Chill completely.
Step 7
Espresso Icing In small bowl, whisk together espresso powder and milk.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add sugar, one cup at a time, with milk mixture, scraping sides and bottom of bowl often. Beat until fluffy.
Step 8
To Assemble Pipe a ring of espresso icing around the outer edge of the cupcake. Using a Bismarck tip #230, fill cupcakes with espresso filling, letting it mound up and fill in the center of the icing ring.
Step 9
Convenience TipFor filling, substitute instant chocolate pudding mix for Espresso Filling. Whisk 2-1/2 tablespoons instant espresso powder into milk before adding to mix.
Products
milk (1-1/4 cups for cupcake batter, 3/4 cup for filling, 1/4 cup for icing)
instant espresso powder (1/3 cup for cupcake batter, 2-1/2 tablespoons for filling, 2 tablespoons for icing)
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
salt (1/2 teaspoon for cupcake batter, a pinch for filling)
butter, softened (10 tablespoons (1-1/4 stick) for cupcake batter, 1/2 cup (1 stick) for icing)
granulated sugar (1-1/2 cups for cupcake batter, 1/4 cup for filling)
2 eggs
1-1/4 teaspoons cornstarch
2 tablespoons heavy whipping cream
3 egg yolks
1/2 cup solid vegetable shortening
4 cups sifted confectioners' sugar (about 1 lb.)
Products
small bowl
medium bowl
Toothpick
Fine mesh strainer
Small saucepan
large bowl
Another very easy way to construct a tier cake. The Wilton Basic Tall Tier Cake Stand Set includes 5 twist-apart columns with one bottom and one top bolt, an 18 in. footed base plate, 8, 10, 12, 14 and 16 in. separator plates.
