Chocolate Cappuccino Blossoms Recipes

Steps:

• Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
• Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

Steps:

• In a bowl, mix together the first 5 ingredients; set aside.
• In another bowl, beat together the butter, margarine, and sugar until creamy.
• Beat in the egg and vanilla until well blended.
• Stir in the flour mixture.
• Shape mixture into a disc; cover with saran wrap and refrigerate several hours or overnight.
• Preheat oven to 350°.
• Place dough in a cookie gun fitted with a flower template (or a pastry bag fitted with a large star tip).
• Press out or pipe dough onto an ungreased baking sheet.
• Bake for 10-12 minutes.
• Remove cookies to wire racks to cool completely.
• Spoon a dab of frosting on each cookie and top with a chocolate-covered espresso bean.

Steps:

• Preheat oven to 375 degrees. Beat butter at medium speed with mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds.
• Drop cookie dough by heaping tablespoons 2 inches apart onto parchment lined or lightly greased baking sheets.
• Bake for 10 to 12 minutes or until edges are golden. Remove from oven and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets 3 minutes and then transfer to wire racks.