CHOCOLATE COFFEE CUPCAKE WITH CHERRY

CHOCOLATE COFFEE CUPCAKE WITH CHERRY

Ingredients for 14 pieces 

Muffins:
* 3/4 cup flour
* 1/2 cup sugar
* 140 g butter
* 100 g dark czekolay
* 1/2 cup cocoa powder
* 2 eggs
* 2 heaped tablespoons sour cream 18%
* 1 level teaspoon baking powder
* 14 large, pitted cherries without



Cream:
* 250 g of a Soft butter
* 150 g mascarpone (at room temperature)
* 200 grams of dark chocolate
* 1 cup granulated sugar
* 2 tablespoons cocoa
* 2 level teaspoons of coffee
* 2 tablespoons boiling water
* 2 tablespoons vodka



For the decoration:
* 14 cherries
* Mint leaves



Butter over low heat. Add the broken chocolate, sugar and cocoa. Heat over low heat until components to combine and set aside to cool.

Combine flour, baking powder, add the butter and additives, cream and eggs and mix until the connection of the components.

The form of the muffin muffin cups teaches and apply them to the middle of the dough. The press center of cherries.

The mold insert in the preheated oven to 200 degrees and bake 20 minutes. Set aside to cool.



Chocolate drowning in a water bath and set aside to cool. Dissolve coffee in hot water and also leave it to cool down to room temperature.

Whip softened butter on the bright, fluffy and then add the mascarpone and sugar and mix until the time of connection of the components. The weight of added cocoa butter, chocolate, coffee and vodka. Blend to a smooth cream.

Cream translate into and decorate cupcakes. I also sprinkled them lightly melted chocolate. The top decorate with cherry and mint leaves.

Enjoy 


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Chocolate Lovers Triple Layer Coffee Caramel 

Chocolate Mousse Cakes

Ingredients

Chocolate Cake
1 1/8 cups all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/2 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract
1/4 cup hot coffee
2-4 tablespoon Kahlua

Chocolate Mousse
12 ounces semi sweet or milk chocolate
4 tablespoons butter
2 tablespoon water
4 egg yolks
1 tablespoon sugar
2 tablespoons water
3 cups cold heavy cream, diveded

Chocolate Coffee Caramel
1/4 cup water
1/2 cup sugar
1 cup cream
1/4 cup coffee
2 tablespoon chocolate chips
1 tablespoon vanilla


Instructions

To make the cake, heat oven to 350°F. Grease a square 8x8 baking dish or one 8 inch cake pan.

Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in the hot coffee.

Evenly spread the batter into the prepared baking dish and bake 25 to 30 minutes or until the cake no longer jiggles in the center.

Remove and allow to cool 5 minutes. Then poke the cake all over with a fork and evenly pour the Kahlua all over the cake. Cover the baking dish and place in the fridge.

To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool. In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.

Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.

Now add the remaining cream to a clean bowl and whip just as you did earlier. Once whipped add 1 tablespoon powdered sugar and whip until combined. Place in the fridge.

Make the chocolate coffee caramel, whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes.

When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the, coffee, chocolate chips and vanilla.

To assemble the cakes line up 6 glasses or glass jars. Drizzle the bottom of each jar with 1 tablespoon of the coffee caramel, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of caramel, then add a layer of mouse and a layer of whipped cream. Repeat the layers 2 more times finishing with a layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more caramel sauce. Refrigerate 2 hours or until ready to serve.


Source : https://www.facebook.com/photo.php?fbid=645252842160614&set=a.393387984013769.97299.212853202067249&type=1&theater

Chocolate Refrigerator Cake

Ingredients:

18 ladyfingers (36 halves)
1 package, or 1 cup, semi-sweet chocolate pieces
1 tablespoon instant coffee
3 eggs
1 cup heavy cream
1/16 teaspoon salt


Directions:
Arrange 6 whole, or 12 halves ladyfingers in the bottom of an 11x7x1 1/2 inch baking pan.

Melt the chocolate pieces over hot water. Stir in the coffee. Let this mixture cool.

Beat the egg yolks into the chocolate one at a time. Beat the egg whites until they stand in peaks, then gently mix them into the chocolate mixture. Whip the cream, with the salt added, until stiff. Mix this carefully into the chocolate combination.

Pour half of the chocolate mixture into a prepared pan. Place a layer of ladyfinger halves over the chocolate. Pour in the remaining chocolate. Cover this with the remaining ladyfinger halves, pressing them lightly into the chocolate. Chill this in the refrigerator for about an hour.

Coffee Infused Cake

Ingredients:
240gm Unsalted Butter (softened)
200gm Castor Sugar
250gm Self Raising Flour
4 Eggs
1 Zest of Lemon
25gm Coffee Powder
300ml Water
* 50ml Baileys or any other coffee liqueur (optional)
200ml Double Cream (whipped)
* 40ml Baileys or any other coffee liqueur (optional)


Method:
1
Preheat your oven to 160°C. Grease and line your cake tin with baking paper.

2
Cream the butter and sugar until light and fluffy. Add in the eggs one at a time. Beat well after each addition.

3
Fold in the flour and lemon zest.

4
Spoon the mixture into the prepared cake tin and bake for 1 hour.

5
Meanwhile, you can prepare the coffee infusion.

6
Once baked, let the cake cool completely. Pierce numerous holes all over the cake and spoon the coffee infusion evenly over the cake. Refrigerate for a couple of hours, even overnight.

7
Whip the cream with the coffee liqueur and spread over the cake. For an added flavour dimension, you can sprinkle some toasted almond flakes over.

Coffee-Macadamia Nut Biscotti

Ingredients
2 3/4 cups all-purpose flour
1/2 cup ground coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 tablespoons unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs
3/4 cup macadamia nuts, roughly chopped
1 12-ounce bag white chocolate chips
2 1/2 cups sweetened shredded coconut, toasted


Directions
Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.

Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.

Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

Cherry Swirl Coffee Cake

Ingredients:
Coffee Cake
1 1/4 cups (300 mL) milk
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) salt
1/2 cup (125 mL) Crisco® Shortening
1 package (8 g) active dry yeast
3 1/4 cups (800 mL) Robin Hood® All Purpose Flour
2 eggs
1/2 tsp (2 mL) vanilla
1 cup (250 mL) Smucker's® Cherry Jam
Glaze
1 cup (250 mL) icing sugar
1 1/2 tbsp (20 mL) milk
1/3 cup (75 mL) sliced almonds, toasted

Directions:
Coffee Cake
1. Heat milk, sugar, salt and shortening in small saucepan just to boiling; cool to lukewarm (105°F-115°F/40°C-46°C). Stir in yeast. Transfer mixture to medium bowl; let stand 5 minutes. Add 1 cup (250 mL) flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
2. Cover with plastic wrap and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Stir batter down. Pour batter into 2 greased 9” (23 cm) round cake pans. Cover with tea towel. Let rise in a warm place until doubled in bulk, about 1 1/4 hours.
3. Make a swirl design on top of batter with a floured spoon; fill grooves with jam, using 1/4 cup (50 mL) for each coffee cake.
4. Preheat oven to 375°F (190°C). Bake coffee cakes on centre oven rack for 20 to 25 minutes or until golden. Remove from pans; cool on wire racks. Fill grooves with remaining jam.
Glaze
5. Mix icing sugar with milk to make a thin glaze consistency; drizzle over coffee cakes. Sprinkle with almonds.

Note:
1. Add 1 tbsp (15 mL) grated orange rind to the dough.
2. Try Smucker's® Raspberry or Strawberry Jam for another great cake.

Coffee Ice Cream Cookie Cups

Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups coffee ice cream
Whipped cream and chocolate syrup
1/3 cup English toffee bits or almond brickle chips

Directions
Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.

Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.

Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits. Yield: 12 servings.