chocolate macchiato nutella cupcakes with espresso swiss meringue buttercream and cacao nibs

How to write this post?

This recipe took me a month to perfect.

Yes, I really did want to eat some good coffee cupcakes. Because that is basically what this is right?

At the bottom of things, yes. But there are coffee cucpakes, and there are these.

These cupcakes, apart from being very moist and full of coffee flavor, are also drizzled with a coffee glaze, then filled with Nutella, and topped off with an espresso swiss meringue buttercream.

That sounds like a big project. Yes it was. Hence the amount of time (and many failed attempts) to perfect it.

But I am glad to report that I have finally found the combination of flavors that work beautifully together. It is quite a bit of effort, but you don’t have to make all the components. You can always make the glaze to glaze the cupcakes, or simply pipe the buttercream on the cupcakes. When you bake at home, your bakes can be as complicated (or not) as you like.

Here are the step-by-step instructions on how to make the cupcakes and the glaze. You can find the instructions on how to make the Espresso Swiss Meringue Buttercream here.

Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.

Add the oil, buttermilk, eggs and vanilla extract. Increase the speed of the mixer to medium and mix until well-combined,

Dissolve the espresso in boiling water. Reduce the speed of the mixer to low and add this to the batter slowly.

Scrape the sides and bottom of the mixing bowl and give the batter one last mix.

The batter is very watery, so this is a great opportunity to show you my new tool – my Tovolo Cupcake Pen!

All I had to do was to pour the batter into the cupcake pen, and squeeze the required amount into the cupcake liners. I was over the moon because this means I have total control over how much batter goes into each liner and at the same time, prevent any spillage.

Bake the cupcakes at 150°C for 20-25 minutes, or until a skewer inserted into the deepest part of the cupcake emerges cleanly.

Cool the cupcakes in the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.

To make the glaze, whisk the espresso powder in warm water.

Add 3/4 cups (93g) of the icing sugar and whisk until smooth.

 

Core the center of the cupcakes. I used an apple corer but you can use any tool you have.

Pour a teaspoon of glaze into the hole and over the top of the cupcake.

Spoon a tablespoon of Nutella into the hole in the cupcake.

Frost the cupcakes with the buttercream.

Whisk the remaining icing sugar into the glaze until smooth.

Drizzle on the buttercream.

And top with cacao nibs.

This is the ultimate cupcake for any coffee lover.

If you have some time on your hands, and want some cupcakes, why not try making these?

You won’t regret it, I promise!

{GIVEAWAY}

For the first time, I have partnered up with Le Creuset Singapore to host a Giveaway for one Le Creuset 22m Round French Oven in Kiwi, worth $629 to one lucky reader of The Domestic Goddess Wannabe!!

CocotteRonde22_FG (1)

Are you excited? I am! :D

Apart from being total eye candy, the well-made Le Creuset Round French Oven is designed with the right thickness and the right weight of the lid, to spread heat evenly throughout the pot. This will keep the steam and condensation trapped inside, pulling out the flavour and nutrients of the original ingredients.

And as a Le Creuset user, I can assure you this is one pot that is made to perform and to last!

For your chance to win this, simply complete the Rafflecopter below.

The more tasks you complete, the more chances you have to win this fabulous prize. Good luck! 

*Terms and Conditions Apply.

a Rafflecopter giveaway

*Contest ends on Thursday 16 July 2015 at 2359hrs. The winner will be selected via Rafflecopter, and notified via email. He/She has up to Saturday, 18 July 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. All prizes will be sent to the winner by Le Creuset Singapore. Incomplete entries will be disqualified. Open to residents of Singapore only.

Chocolate Macchiato Cupcakes
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For the cupcakes
  1. 2 cups (200g) cake flour
  2. 2 cups (400g) sugar - I reduced this by 50%
  3. 3/4 cup cocoa powder - I used Valrhona
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 2 large eggs
  7. 1 cup (240ml) buttermilk
  8. 1 cup (240ml) vegetable oil - I used canola oil
  9. 1 1/2 teaspoon (7.5ml) vanilla extract
  10. 4 tablespoons (20g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
  11. 1 cup (240ml) boiling water
  12. Cacao nibs, to decorate (optional)
For the Coffee Glaze
  1. 2 tablespoons (10g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
  2. 6 tablespoons (90ml) warm water
  3. 2 1/2 cups (312g) icing sugar, sifted, divided into 3/4 cups and 1/2 cup
For the cupcakes
  1. 1. Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.
  2. 2. Add the oil, buttermilk, eggs and vanilla extract. Increase the speed of the mixer to medium and mix until well-combined,
  3. 3. Dissolve the espresso in boiling water. Reduce the speed of the mixer to low and add this to the batter slowly.
  4. 4. Scrape the sides and bottom of the mixing bowl and give the batter one last mix.
  5. 5. Fill the cupcake liners until 3/4 full.
  6. 6. Bake the cupcakes at 150°C for 20-25 minutes, or until a skewer inserted into the deepest part of the cupcake emerges cleanly.
  7. 7. Cool the cupcakes in the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.
For the Coffee Glaze
  1. 1. Whisk the espresso powder in warm water.
  2. 2. Add 3/4 cups (93g) of the icing sugar and whisk until smooth.
Notes
  1. To assemble cupcakes
  2. 1. Core the center of the cupcakes. I used an apple corer but you can use any tool you have.
  3. 2. Pour a teaspoon of glaze into the hole and over the top of the cupcake.
  4. 3. Spoon a tablespoon of Nutella into the hole in the cupcake.
  5. 4. Frost the cupcakes with the buttercream.
  6. 5. Whisk the remaining icing sugar into the glaze until smooth.
  7. 6. Drizzle on the buttercream.
  8. 7. Top with cacao nibs.
Adapted from lifeloveandsugar
Adapted from lifeloveandsugar
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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