It is Tuesday evening again and here I am at 9:00 PM just beginning work on my post which means that, as usual, it will just barely squeak by the deadline. I really did intend to get to this sooner; I had the best of intention but you know what they say about good intentions. Why should this week be different than any other you might ask. Well, this week’s recipe was selected by…me! It is terribly rude for the hostess to be late, so I must beg your forgiveness…you do forgive me, don’t you?
Perhaps if I share some of my muffins with you….
Those of you who read my blog regularly are probably wondering what on earth prompted me to choose Coffee-Break Muffins, a recipe without even a whiff of chocolate in it. Well, as I was poring over Dorie’s book I realized that the intense chocolate recipes had already been selected. That meant I was going to have to get creative and this recipe had potential!
If you don’t believe me, just take a look here:
This the end result of my creative efforts; I took Dorie’s muffin recipe and turned it into Salted Caramel Mochaccino cupcakes. I really didn’t change the basic recipe but here is what I did do:
- I used a chocolate velvet flavored coffee in the batter
- I added 1 cup of mini chocolate chips to the batter
- I made a salted caramel syrup. After baking I used a slender skewer to poke each muffin full of holes and then soaked them with the syrup while still warm.
- I made a bittersweet chocolate ganache. After the cakes had finished cooling and soaking up every bit of syrup I dipped the tops in the ganache.
- After the ganache had set I topped each little cake with a swirl of caramel mocha frosting (made with the salted caramel syrup, the ganache and powdered sugar)
- I topped the whole thing off with a drizzle of the salted caramel syrup.
I’m pretty sure it is also rude for the cook to compliment herself, but I’m afraid you will just have to forgive me again because these were amazing. They were decadent and rich. The coffee and chocolate flavors played each other up and the salted caramel accented them both very well. “Prince Charming” definitely enjoyed these – he said he thought I could sell them at a coffee shop, they would go great with the fancy coffee drinks.
So there you have it. I’m sure these were quite tasty as the recipe was written, but they definitely dress up well; I will certainly be making these again. Thank you to everyone that baked along this week!
from Dorie Greenspan’s Baking: From my home to yours
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup (packed) light brown sugar
- 1 cup strong coffee, cooled
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
Stir in the brown sugar, making sure there are no lumps.
In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter.
Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.