June 7, 2017
Triple Chocolate Cappuccino Cups
York Interstate Fair
You have been asking for more things made with cocoa. We’re on it! Check out these Triple Chocolate Cappuccino Cups. They are simple, delicious, and with their miniature size, not that indulgent. That is, if I stop at one, which I admit can be difficult.
These originated as “Cappuccino Truffle Bites” from the 1999 York Interstate Fair in Pennsylvania. Karen Yetter won 1st place with them, making this a blue ribbon winning recipe. I re-invented her bars/brownies as mini muffins or “cups.” I love the chocolate trifecta but have skipped the top ganache and almond when in a rush.
Either way, you will not be disappointed.
Our top tips? Use a good quality chocolate and be careful not to over-bake. Enjoy!
Cyndi
Triple Chocolate Cappuccino Cups
1/2 cup butter
1 1/4 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon almond extract
1 teaspoon instant espresso grounds
1/2 teaspoon baking powder
3/4 cup flour
Filling:
1 (8 ounce) package cream cheese, room temperature
1/4 cup powdered sugar
1 tablespoon instant espresso grounds
1 tablespoon hot water
1 cup semisweet chocolate chips
Toppings:
1/4 cup semisweet chocolate chips
1/2 tablespoon butter
24 whole roasted almonds (salted or unsalted)
Preheat oven to 350 degree F. Melt butter and chocolate chips in microwave-safe bowl. Once melted and mixed smooth, set aside to cool slightly. In large bowl, beat eggs and brown sugar together. Add melted chocolate and almond extract. Mix well; set aside. In medium bowl, combine baking powder, cinnamon, flour, then stir into chocolate mixture. Divide evenly among mini muffin pan (silicone works great or greased/lined tins). Bake 15-20 minutes or until set. Allow to cool completely.
For Filling: beat cream cheese until fluffy. Add powdered sugar. Dissolve espresso grounds in hot water. In microwave-safe bowl, melt chocolate, then mix in the coffee. Blend until smooth. Spread or pipe onto cooled mini muffins. Top each with a whole almond.
For Ganache: melt chocolate chips and butter in small microwave safe bowl. Stir and drizzle over almond and filling.
Makes 24
-Recipe from Blue Ribbon Group