Hey Amy!

I love my 300 Best Chocolate Recipes cookbook.  Not only do I love everything I have tried, but there are no calories in any of them!  Kid, I kid.  This recipe combines two distinct and decadent flavors, coffee and chocolate, to create a sinful cupcake.  I top it with my Nany’s peanut butter frosting and have a perfect treat.

Ingredients:

1 c. unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1 c. all-purpose flour (or 1 c. + 2 Tbsp. Swan flour)
1/4 c. unsweetened Dutch-process cocoa powder, sifted
2 Tbsp. finely ground espresso
1/4 tsp. salt
1 3/4 c. brown sugar
1/2 c. granulated sugar
4 large eggs

Preheat oven to 350.  In a microwave-safe bowl, combine butter and chocolate.  Microwave, uncovered, on high for 60 seconds, until butter is melted and chocolate is soft.  Stir until smooth.  Set aside and allow to cool slightly.

In a small bowl, mix together flour, cocoa powder, espresso and salt.  In a large bowl, beat together brown and granulated sugar and chocolate mixture until well combined.  Add eggs, one at a time, beating well after each addition.  Add flour mixture, mixing just until blended.

Scoop batter into prepared muffin cups.  Bake in oven for 25 to 30 minutes, or until cake is done.  Let cook in pans on rack for 10 minutes.  Remove from pans and let cool completely on rack.  Frost with Nany’s peanut butter frosting.  Eat until your heart is content.

These are not the kind of cupcakes you want to make for your child’s holiday party.  These are grown-up cupcakes!  Enjoy one tomorrow with your morning coffee and conquer the world!

xo–me

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