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    Cup Cakes

    Uploaded by

    Kavisa Ghosh
    This document provides recipes for chocolate mocha cupcakes, chocolate Swiss meringue frosting, and chocolate sauce. The cupcake recipe calls for mixing dry ingredients like flour and cocoa powder with wet ingredients like butter, eggs and coffee. The frosting is a Swiss meringue made by beating egg whites and sugar until fluffy then folding in butter and chocolate. The chocolate sauce simply combines chocolate, cream, sugar and water. The instructions explain how to make the components and assemble the finished cupcakes by frosting, drizzling with sauce and topping with crushed candies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cup Cakes

    Uploaded by

    Kavisa Ghosh
    18 views2 pages
    This document provides recipes for chocolate mocha cupcakes, chocolate Swiss meringue frosting, and chocolate sauce. The cupcake recipe calls for mixing dry ingredients like flour and cocoa powder with wet ingredients like butter, eggs and coffee. The frosting is a Swiss meringue made by beating egg whites and sugar until fluffy then folding in butter and chocolate. The chocolate sauce simply combines chocolate, cream, sugar and water. The instructions explain how to make the components and assemble the finished cupcakes by frosting, drizzling with sauce and topping with crushed candies.

    Original Description:

    CHOCOLATE MOCHA CUPCAKE

    Original Title

    Cup cakes

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    This document provides recipes for chocolate mocha cupcakes, chocolate Swiss meringue frosting, and chocolate sauce. The cupcake recipe calls for mixing dry ingredients like flour and cocoa powder with wet ingredients like butter, eggs and coffee. The frosting is a Swiss meringue made by beating egg whites and sugar until fluffy then folding in butter and chocolate. The chocolate sauce simply combines chocolate, cream, sugar and water. The instructions explain how to make the components and assemble the finished cupcakes by frosting, drizzling with sauce and topping with crushed candies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views2 pages

    Cup Cakes

    Uploaded by

    Kavisa Ghosh
    This document provides recipes for chocolate mocha cupcakes, chocolate Swiss meringue frosting, and chocolate sauce. The cupcake recipe calls for mixing dry ingredients like flour and cocoa powder with wet ingredients like butter, eggs and coffee. The frosting is a Swiss meringue made by beating egg whites and sugar until fluffy then folding in butter and chocolate. The chocolate sauce simply combines chocolate, cream, sugar and water. The instructions explain how to make the components and assemble the finished cupcakes by frosting, drizzling with sauce and topping with crushed candies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

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    Page 1 of 2

    INGREDIENTS
    CUPCAKE
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    CHOCOLATE MOCHA CUPCAKE

    1 cup (4.5 ounces) all purpose flour


    1 cup plus 2 tablespoons (7.3 ounces) sugar
    1/3 cup plus 2 tablespoons (1.5 ounces) Cocoa Powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (1 stick) unsalted butter, melted and warm
    2 large eggs
    1 teaspoon pure vanilla extract
    2 tablespoon instant coffee
    1/2 cup hot coffee
    1/2 cup crushed Whoppers

    CHOCOLATE SWISS MERINGUE


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    5 large egg whites


    11/2 cup sugar
    4 sticks unsalted butter, diced and softened
    1/4 teaspoon salt
    1 tablespoon vanilla
    2 tablespoons unsweetened cocoa powder
    10 ounces bittersweet chocolate, melted and cooled

    CHOCOLATE SAUCE
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    2/3 cups dark chocolate


    2 tablespoons heavy cream
    4 tablespoons powdered sugar, sifted
    4-5 tablespoons water, warm

    INSTRUCTIONS
    CUPCAKE

    1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to
    combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
    2. Add instant coffee and half of the hot coffee into the mixture and beat for 20 seconds.
    Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the
    batter is smooth. The batter will be thin enough to pour.
    3. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick
    inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost
    the cupcakes when they are completely cool.

    CHOCOLATE SWISS MERINGUE

    1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to
    160 degrees F while whisking constantly.
    2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on

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    medium high speed until mixture cools and doubles in volume and forms stiff peaks;
    about 10-12 minutes.
    3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture
    may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will
    become even and smooth again. Add salt and vanilla and mix to combine. Add cooled
    chocolate and mix to combine.

    CHOCOLATE SAUCE

    1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and
    cream sit for 2-3 minutes to melt without stirring.
    2. Stir slowly mixture to combine. Add powdered sugar and mix to combine. Add water 1
    tablespoon at a time, mixing after each addition until pouring consistency is reached.
    Set aside and let sauce cool to warm.

    ASSEMBLY

    1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour
    over chocolate frosting.
    2. Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting
    and a Whopper.

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