Chocolate Chip Coffee Cupcake Recipe:
“There’s Nothing Coffee and Cupcake cannot solve.”
I’d like to make my addition to the quote above, for whoever wrote it perhaps missed on ‘Chocolates’. So, if I am allowed the audacity I’d re-write it as, “There’s nothing Coffee, Cupcakes and Chocolates cannot solve.”
As I worked these timeless buddies into one today, what I ended up with was a delicious Chocolate Chip Coffee Cupcake that was almost worth dying for. These cupcakes today solved for me the dilemma that I had over making something special on ‘Bhai Dooj’. I know cupcakes and Bhai-dooj do not sound in harmony, but trust me it was a pleasant change after an overdose of our traditional Diwali special sweets and feast. And trust me when I say pleasant I mean it was soft, fluffy, not over sweet and a tad bit moist, making it a good breakfast cupcake or a brunch munch or perhaps just an add-on to our daily dose of caffeine coffee. How can I not mention these beautiful cupcake liners that I found at a store recently, those tiny and pretty pink hearts immediately found its place trough my heart into the shopping basket.
Ingredients (Makes 6 cupcakes):
- 1 cup plain flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 egg
- ¼ cup softened unsalted butter, at room temperature
- 2 pinches of salt
- ¼ cup of milk, at room temperature
- 3 tbsp brown sugar
- ½ tbsp coffee powder
- ¼ cup full dark chocolate chips
- 2-4 drops of vanilla extract
For the sugar glaze (optional):
- 2 tbsp icing sugar
- ½ tbsp water
- Preheat oven at 180oC.
- Mix flour, baking powder and baking soda together using a fork and keep aside.
- Whisk eggs, brown sugar, coffee powder and butter together in a large bowl using a blender until it’s smooth and combined. Add the vanilla extract and blend again for a couple of minutes.
- Then add to it the flour mixture and milk and then fold everything together using a large spoon or spatula. You may run it through a blender once for 20-30 sec or just one whiz.
- Then add the dark chocolate chip and gently mix once.
- Line or grease a 6 muffin tins or tray, scope the mixture into each hole upto 3/4th of the height of the tin using a spoon.
- Bake at for 17 minutes or until a knife comes out clean through the cupcake. Allow to rest on a wired rack for 10 minutes before serving.
- If adding the glaze: mix sugar and water and drizzle on the top of each cupcake before resting on the wired rack.
Dos and Don’ts:
- Add some cocoa powder to the cake for a darker texture.
- Adjust sugar to your taste; the quantity I’ve mentioned will give you just a medium sweet cupcake.
- If using regular sugar, reduce the quantity.
- Do not whip the mixture too hard after adding the flour, just fold lightly so that no gluten arises.
- Do not add extra salt if using our favourite Indian Amul butter.