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Coffee Cupcakes with Espresso Syrup
Makes 10
Cupcake batter
- 2 tablespoons boiling water
- 4 teaspoons instant espresso powder
- 1/3 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 5 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 10 chocolate covered espresso beans
Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons instant espresso powder
- 2 tablespoons brown rice syrup
- 1/4 teaspoon vanilla extract
- Confectioners' sugar to dust
Preheat oven to 350
In a medium bowl, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
In a small bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, beat together 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Press one chocolate covered espresso bean in the center of each cupcake. Use a toothpick to press the bean down into the middle of the batter.
Spoon batter into 10 cups of a 12 cup muffin tin lightly coated with cooking spray. Fill the remaining 2 cups halfway with water. Bake 18-20 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan for 10 minutes on a wire rack and then remove cupcakes.
In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, brown rice syrup, and 1/4 teaspoon vanilla extract. Bring to a boil. Reduce heat and simmer about 3-5 minutes. Using a toothpick, pierce the cupcake tops several times. Brush espresso syrup evenly over each cupcake. Cool completely on wire rack. Sift confectioners' sugar over the top before serving.
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