CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
COFFEE SHOP FUDGE
This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CAPPUCCINO FUDGE CUPCAKES
This recipe came from the KitchenAid Great Baking and More cook book, my sister in law gave it to at Christmas, thanks Shannon for this recipe. These cupcakes were easy to make and I love the cappuccino flavor both in the cake and in the coffee cream, with a hint of cinnamon in the fudge sauce these are sure to make someones day, they did mine. I baked mine at 350 F for about 14-15 min. in regular cupcake tins not custard cups like the recipe calls for, and I got about 18 cupcakes.
Provided by Mrs. Cookie
Categories Dessert
Time 45m
Yield 8 cupcakes, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
- Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
- Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
- Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
- Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.
Nutrition Facts : Calories 688.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 185, Sodium 305.4, Carbohydrate 77.2, Fiber 1.7, Sugar 51.6, Protein 8
ESPRESSO CUPCAKES
Love coffee? Here's the fudgy cupcake to make your tastebuds smile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
- In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
- To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
- Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g
FUDGE CUPCAKES
Make and share this Fudge Cupcakes recipe from Food.com.
Provided by Foxfire13
Categories Dessert
Time 35m
Yield 18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F., rack in the middle position.
- Line a 12-cup muffin pan with double cupcake papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers.
- Microwave the chocolate, raspberry syrup and 1/4 cup sugar in microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain it's shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
- Measure flour, mix in baking powder and salt, and set aside. In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer - an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating each addition to make sure they're throughly incorporated. Add approximately a third of the flour mix and a third of the milk. (You don't have to be exact - adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. When that's incorporated, add the remainder of the flour and the remainder of the milk. Mix throughly.
- Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it at this point. Sitr throughly and you're done.
- Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full.
- Bake the cupcakes in a 350 degree F. oven for 20-25 minutes.
- To frost the top of the cupcakes please check out the Fudge Frosting recipe I have posted.
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