Mocha Almond Cupcakes for Two

Loopholes are a bitch. It does not seem to matter that I’ve been eating super healthy lately or working out like a dog (literally – yoga has made downward dogs of us all) – I still dream of refined flour and sprinkles. So naturally, I had to find a loophole because a craving just seems to grow and grow till you’ve been through every Pinterest board. As always, the crafty li’l internet had the answer – Dessert for Two has long since been on my ‘Ingenious Blogs of All Time’ list. Christina makes everything and here’s the catch – it’s all scaled down to yield portions just enough for two. That’s sheer genius-ness. That’s also a little upsetting because I wish I had thought of it first.

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These cupcakes are a handy recipe for your back pocket and truth be told, exactly what might get me baking in this weather. Minimal prep, minimum baking time and the final result is reduced to crumbs before you can set up the camera to take pictures so you need to make another batch with a warning sign the next time around. Or maybe that’s just me and my house. If you’re making coffee free cupcakes, I’d suggest swapping the coffee powder for unsweetened cocoa powder or simply just leaving it out and keeping things vanilla. The almond extract, as a rule, is always quite potent so I merely added a drop for flavor. For an intensely almond flavor, swap half the flour for almond flour and add some crushed almonds on top of the batter just before baking.

Mocha Almond Cupcakes for Two

Source: Dessert for Two

Yield: 4 large cupcakes

For cupcakes:

4 tbs (52g) butter, melted

1/4 cup (50g) caster sugar

1 egg white

1 tbs yogurt (or sour cream)

1 1/2 tsp instant espresso powder (or finely ground coffee)

6 tbs flour

1/2 tsp baking soda

1 – 2 drops almond extract

1. Pre-heat the oven to 175 deg C and line a cupcake tray with 4 liners. Place on top of a cookie tray lined with a silicon mat.

2. In a small bowl, add melted butter, egg white and yogurt and beat well. Finally, add flour, baking soda and ground coffee powder and essence. Fold in gently and pour into cupcake liners.

3. Bake for 12 – 15 minutes or until cake tests done. Set aside to cool.

For ganache:

100g finest dark chocolate, cut into chunks or chips

75g Amul fresh cream

1. In a small saucepan, add cream and chocolate and melt on low flame stirring every now and then till the chocolate has melted completely. Set aside to cool completely before frosting the cupcakes. Garnish with an almond and serve!

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2 responses to “Mocha Almond Cupcakes for Two

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