Coffee And Fudge Cupcakes Recipes

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COFFEE CUPCAKES



Coffee Cupcakes image

Coffee cupcakes with espresso buttercream are a simple dessert that's a must for coffee lovers!

Provided by Kelsie

Categories     Dessert

Time 48m

Number Of Ingredients 16

1 1/3 cups all-purpose flour
1 tablespoon + 1 teaspoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup full fat sour cream
2 tablespoons whole milk
12 tablespoons unsalted butter (at room temperature)
4 to 6 tablespoons milk or heavy cream
2 tablespoons instant espresso powder*
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 4 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
  • Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
  • Place the butter in a large bowl and beat with an electric mixer until creamy. With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
  • Beat in the eggs and the vanilla.
  • Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
  • Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
  • Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
  • Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
  • Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
  • Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
  • With mixer on low, gradually beat in 4 cups of the powdered sugar.
  • Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
  • Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired). Serve.
  • Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days. (I think the cupcakes taste best at room temp though.)
  • You can also store them in the freezer, tightly wrapped, for up to 2 months.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING



Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting image

Provided by Food Network

Categories     dessert

Time 54m

Yield about 30 mini cupcakes

Number Of Ingredients 24

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups high-fat cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 1/2 teaspoon vanilla extract
1/2 cup freshly brewed strong, hot, coffee
1/2 cup hot water
Chocolate Fudge Cookie Bar, recipe follows
Marshmallow Meringue Frosting, recipe follows
2 1/2 cups chocolate sandwich wafer cookies, finely ground
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 (14-ounce) can condensed milk
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

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



Coffee Shop Fudge image

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

1 cup chopped pecans
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons strong brewed coffee, room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

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.

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING



Chocolate Cream-Filled Cupcakes with Fudge Icing image

This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.

Provided by sphinxriddle

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h10m

Yield 30

Number Of Ingredients 24

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup unsalted butter
¼ cup shortening
3 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 cup marshmallow creme
2 ¾ cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons unsalted butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
2 tablespoons corn syrup

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
  • Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
  • Spoon batter into the prepared muffin cups, filling each about 1/2 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
  • Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
  • Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
  • Dip the tops of the cupcakes into the fudge icing and set aside to dry.
  • While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g

CAPPUCCINO FUDGE CUPCAKES



Cappuccino Fudge Cupcakes image

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

1/2 cup butter or 1/2 cup margarine, softend
1 1/2 cups sugar
3 eggs
3/4 cup milk
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 teaspoons instant espresso or 2 teaspoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
coffee creamer
1 1/2 cups heavy cream
1/4 cup sugar
1 1/2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee granules
fudge sauce
4 semi-sweet chocolate baking squares (1 ounce each)
1/2 cup whipping cream
1/2 teaspoon ground cinnamon

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

WELLESLEY FUDGE CUPCAKES



Wellesley Fudge Cupcakes image

Categories     Cake     Chocolate     Dessert     Bake     Quick & Easy     Gourmet

Yield Makes 6 cupcakes

Number Of Ingredients 17

For the cupcakes
1 ounce unsweetened chocolate, chopped fine
3 tablespoons hot water
3 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg yolk
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla
For the frosting
1 ounce unsweetened chocolate, chopped fine
1/2 tablespoon unsalted butter
1/2 cup confectioners' sugar
2 teaspoons milk plus additional to thin the frosting
1/2 teaspoon vanilla

Steps:

  • Make the cupcakes:
  • Preheat the oven to 375°F. In a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk the butter with the brown sugar until the mixture is blended well and whisk in the yolk and the chocolate mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and add the flour mixture to the chocolate mixture in batches alternately with the milk, stirring well after each addition. Stir in the vanilla, divide the batter among 6 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven for 18 to 20 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack and let them cool.
  • Make the frosting while the cupcakes are baking:
  • In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners' sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands). When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop.
  • Spread each cupcake with some of the frosting.

FUDGE CUPCAKES BY JOANNE FLUKE



Fudge Cupcakes by Joanne Fluke image

Make and share this Fudge Cupcakes by Joanne Fluke recipe from Food.com.

Provided by sandyfay

Categories     Dessert

Time 45m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10

4 ounces unsweetened chocolate squares (1 oz each)
1/4 cup white sugar
1/2 cup raspberry flavored syrup (for pancakes- I used Knott's red raspberry)
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature (one stick, 1/4 pound, I use sweet butter)
1 1/2 cups white sugar (you use 1 3/4 cups sugar in all)
3 large eggs
1/3 cup milk

Steps:

  • Pre-heat oven to 350°F Position rack in the middle of oven.
  • Line a 12-cup muffin pan with double papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers, or you can butter and flour an 8-inch square cake pan or the equivalent.
  • Microwave the chocolate, raspberry syrup and 1/4 sugar in a 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 its 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 after each addition to make sure they're thoroughly incorporated.
  • Add approximately a third of the flour mixture 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. Thwn that's incorporated, add the remainder of the flour and the remainder of the milk. Mix thoroughly.
  • 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 you hand away, you can add it at this point. Stir thoroughly 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. If you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it with the remining batter.
  • Bake at 350° for 20-25 minutes. The 8-inch cake should bake an additional 5 minutes.
  • Fudge Frosting -
  • 18 cupcake, or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost.
  • 2 cups chocolate chips (12-ounce package).
  • 1 14-ounce can sweetened condensed milk.
  • If you use a double-boiler for this frosting, it's foolproof. You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
  • Fill the bottom; part of the double boiler with water. Make sure it doesn't touch the underside ot the top.
  • Put the chocolate chips in the top of the double-boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionall ntil the chocolate chips are melted.
  • Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
  • Spread on cupcakes, making sure to fill in the "frosting pocked.".
  • Give the frosting pan to your favorite person to scrape.
  • These cupcakes are even better if you cool them, cover them and let ehem sit for several hours before frosting them.

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From kickassbaker.com


FUDGY CHOCOLATE CUPCAKES WITH CHOCOLATE FUDGE FROSTING
2014-07-19 Sift the dry ingredients in another bowl. Beat the butter until light and fluffy, for about a minute. Add the sugar and beat till light and fluffy, for another 4-5 minutes. Add in vanilla. Add in the eggs, one at a time, beating for 45-60 seconds after each addition. Pour in …
From novicehousewife.com


CHOCOLATE FUDGE CUPCAKES RECIPE ~ BARLEY & SAGE
2022-03-06 Preheat the oven to 350°F. In a small bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt. Set aside. In a separate large bowl, whisk together the vegetable oil, eggs, milk, and vanilla. Gently mix in …
From barleyandsage.com


FAVORITE FUDGE BIRTHDAY CUPCAKES WITH 7-MINUTE ICING
Instructions. Preheat the oven to 350°F. Line two cupcake or muffin pans with papers, and spray the papers with non-stick vegetable oil spray, if desired. Prepare the cake batter from our Favorite Fudge Birthday Cake recipe. Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup.
From kingarthurbaking.com


RASPBERRY FUDGE CUPCAKES (A HANNAH SWENSEN RECIPE)
2021-11-02 Mixing it with the hand mixer worked wonderfully. Plus, you have to add all three eggs in one at a time and beat them in thoroughly after each addition. The hand mixer worked like a charm and made the light, fluffy batter you see on the right pictured above. Next, you add the dry ingredients and the milk.
From sprinkleofstardust.com


THREE INGREDIENT CHOCOLATE COFFEE FUDGE - FUSS FREE FLAVOURS
2021-04-08 For this recipe, you use the slow cooker as a bain marie. Step One – Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve. Step Two – Break up the chocolate and add to the bowl or jug. Then stand it in the slow cooker.
From fussfreeflavours.com


CHOCOLATE FUDGE CUPCAKES RECIPE - EAZY PEAZY DESSERTS
Fold wet ingredients into dry ingredients and mix well until mixture is smooth. Pour mixture into muffin tin, using a spoon. Add 1 chocolate chunk to the middle of each cupcake. Bake until a toothpick inserted into the center of cupcakes comes out with a …
From eazypeazydesserts.com


CHOCOLATE FUDGE CUPCAKES - STEPHANIE'S SWEET TREATS
2021-08-08 Step By Step Instructions. Here are the steps to make the cupcakes and decorate them. STEP 1: First, use a 12 cup muffin tin with muffin liners. STEP 2: Mix the dry ingredients together. Sift the flour and cocoa powder to remove any lumps. STEP 3: …
From stephaniessweets.com


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