August
12
16:57
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Christmas chocolate cupcakes

Ingredients:
  • cocoa - 1 cup
  • instant espresso - 2 teaspoons
  • boiling water - 1 cup sour cream
  • - 1/2 cup
  • vanilla extract - 2 teaspoons
  • flour - 1 1/ 4 cup
  • soda - 3/4 teaspoon
  • salt - 1/2 teaspoon
  • unsalted butter, room temperature - 1 cup
  • sugar - 1 3/4 cups
  • eggs, room temperature - 2 pieces
  • melted butter - 1 tbsp.Spoon (glaze)
  • powdered sugar - 3 cups (glaze)
  • milk - 2-4 Art.spoons (glaze)
  • vanilla extract - 1/2 teaspoon (glaze)
instructions

1. Mix cocoa and espresso coffee in boiling water and cool to room temperature.After cooling, add the sour cream and vanilla extract, mix and set aside.Preheat oven to 175 degrees.Sprinkle shape muffin butter or vystelit paper liners.In a medium bowl mix the flour, baking soda and salt.In a large bowl of an electric mixer beat the butter and sugar together.Add eggs, one at a time, whisking after each addition.Add 1/3 of the flour mixture and beat with a mixer at low speed.Add 1/3 of the chocolate mixture and beat.Repeat with remaining flou

r and chocolate mixture, adding another in two passes.Mix thoroughly.2. Put 2 tablespoons of dough into each compartment forms muffin and bake for 15-18 minutes.Give cool completely before applying the glaze.To make the glaze, in a large bowl, mix the butter, sugar, 2 tablespoons of the milk and vanilla extract.Add more milk if necessary, to achieve the desired consistency.The icing needs to be more liquid than regular icing for the cake.Drizzle icing cupcakes.3. Garnish with slices of jelly cupcakes.

Servings: 24