Tuesday, July 10, 2012

Chocolate Coffee Toffee Cupcakes

Oh. My. Gosh. I have discovered that coffee and toffee mixed with chocolate, is this most desirable flavor that you can combine! I say there is more to discover, but so far, this is one of my favorite cupcake favors I have ever tasted (maybe because of the combination of the toffee AND the coffee haha)! Follow me on this blog for more blog updates! Enjoy!

Toffee Coffee Cupcakes
Yield: about 30 cupcakes

For the cupcakes:
2 cups flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce

  1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.
  2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl, combine the sugar and butter and beat together until light and fluffy.  Beat in eggs, vanilla, and add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula. Divide the batter evenly between the prepared liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.
  3. To make the ganache: Place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes and mix until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.
  4. Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes. When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.
  5. To make the frosting: Combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl, beat on until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
  6. Add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)
  7. Blend in the salt, vanilla, and caramel until smooth and completely incorporated. Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

No comments:

Post a Comment