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Saturday, May 07, 2011

Little Cupcake, Big Jolt

I hadn't considered how much caffeine one of these little Cappuccino Cupcakes contained ... until about 3 a.m. this morning when I couldn't sleep!

The cupcake is made from my favourite chocolate cake recipe, which can be found right on the box of Hershey's cocoa ... Hershey's "Perfectly Chocolate" Chocolate Cake .

The final step calls for adding a cup of boiling water*. That seemed a bit odd to me at first because prior to that step, the mixture has much the same texture as any other cake batter. Adding the extra liquid makes the batter very runny and you'll wonder if you've done something wrong - you haven't, and the cupcakes will bake up beautifully in less than 20 minutes.

*You can make that half water and half coffee for more of a mocha flavour.

The icing on these little caffeine bombs is a Swiss Meringue Buttercream (SMBC) with a good shot of strong espresso added. The top is drizzled with Dark Chocolate Ganache and topped with a chocolate-covered espresso bean.

... Great with, or in place of, an after-dinner coffee.

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