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