If you love coffee and a caffeine buzz, these are the cupcakes for you! These cupcakes are named after the popular coffee house drink, the Black Eye, made by pouring two shots of espresso into a cup of drip-brewed java. The drink was named for the way the espresso ring looked while being poured into the coffee. Delicious and fragrant, these cupcakes are for true coffee lovers!
Preheat oven to 350°F. Line muffin pan with baking cups.
In small bowl, heat milk in the microwave until steaming. Whisk in espresso powder until dissolved. Cool.
In medium bowl, sift together flour, baking powder, baking soda and salt.
In medium 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. Fill baking cups 2/3 full with batter.
Bake 18-20 minutes or until Cake Tester or toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
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.
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 confectioners' sugar, one cup at a time, with milk mixture, scraping sides and bottom of bowl often. Beat until fluffy.
Using tip 22, pipe a ring of espresso icing around the outer edge of the cupcake. Using Bismarck tip #230, fill cupcakes with espresso filling, letting it mound up and fill in the center of the icing ring.
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.
Black Eye Coffee House Cupcakes is rated
5.0 out of
Rated 5 out of
I love coffee. I occasionally like espresso beverages. These cupcakes were amazing. I halved the recipe. I think the frosting should have used more sugar because mine came out runny. I think I may invest in a food scale. I also didn't have my fine strainer on hand so i used cheese cloth instead which I think gave the filling a smoother texture. Overall these are the best cupcakes I have made and cannot wait to find an excuse to make them again.
Date published: 2013-09-05
Rated 5 out of
todo muy rico solo que se me separo el cafe en la elaboracion del hielo :( yo use cafe descafeinado por que no nos hace bien la cafeina no me quedo tan concentrado por que como saben es muy suave el sabor del descafeinado
Date published: 2013-05-12
Rated 5 out of
Mama O's from
I made these for my guest last night and the were a big hit. No left overs and I gave out a lot of recipes last night. Was easy for me to do. Will be making them again and again.