June 7, 2017

Triple Chocolate Cappuccino Cups

York Interstate Fair

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