
Dark Chocolate Espresso Craft Cupcakes with Amaretto Cherries
By: Amy - Avon Park, FL - 2016 Recipe Contest
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground
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Cupcake:
- 2 sticks butter-softened
- 2 c. granulated sugar
- 4 large eggs
- 1 tsp Elite Espresso Fine Grind
- 2 c. all purpose flour
- ¾ c. Special Dark Cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/8 c. Porter (craft beer)
- 12 oz. bag frozen dark sweet cherries
- 1 c. sugar
- 1/4 c. cornstarch
- 1/4 c. Amaretto
- 1-12 oz bottle porter (use the same as in the batter)
- 3 c. (24 oz.) granulated sugar
- 2 TBSP butter
- 2 sticks butter-softened
- 2 c. shortening
- ½ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 lbs. powdered sugar
- 1 TBSP meringue powder
- 4-6 TBSP cream/half & half
Instructions
For the cupcake...
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- In a large mixing bowl, cream butter, espresso, and sugar. Add eggs one at a time, beating well after each addition.
- While mixing on low, add dry ingredients and porter alternately to butter mixture. Scrape down sides between additions. When all has been incorporated, turn mixer to med-high and beat for 2 minutes.
- Scoop batter into cupcake liners. Fill liners 2/3 full. Bake at 350 minutes for 15-25 minutes or until done—depending on cupcake size.
For the cherry filling...
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- In a pot combine all ingredients. Cook over medium high heat until mixture boils, stirring constantly until thick. Remove from heat.
- Pour filling into a food processor and pulse to rough chop the cherries. Spoon filling into a piping bag for filling cupcakes.
For the porter syrup...
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- In a large sauce pan, combine ingredients and bring to a boil. Stir/whisk continuously to prevent boiling over.
- Allow mixture to simmer for 15 minutes to reduce. Remove syrup from heat, pour into a bowl to chill. When cool, pour into a squeeze bottle.
For the buttercream...
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- In a mixer, combine butter, shortening, salt, and extracts. Beat until smooth, scraping sides frequently. Add meringue powder and half of powder sugar.
- Mix on med-low until combined and smooth, scraping sides of bowl frequently. Add remaining powdered sugar and small amount of liquid. Mix until completely incorporated. Add liquid as needed.
- When everything has been incorporated, turn mixer to high and beat until light and fluffy. Spoon into a piping bag fitted with a large rosette tip for decorating.
To assemble cupcakes…
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- Core each cupcake and fill with cherry filling.
- Top with buttercream.
- Drizzle with porter syrup.