Chocolate and coffee have always been a match made in heaven, and that's the case with this recipe for cupped cakes. Before the invention of muffin tins, cakes were often cooked in small oven-safe coffee cups, hence the name went from being cupped cake to what it's called now, the cupcake.
The original recipe calls for chicory coffee, but after searching high and low, I couldn't find any, so I substituted a strong brewed coffee. This eggless cake is an easy souffle with a lava-like center; it's sure to thrill the chocoholics in your life. While the cake cooks, there's plenty of time to light candles and sit down to a romantic dinner. Get ready to dip your spoon into this gooey cupped cake — just keep reading for the recipe.
From Fine Cooking Ingredients 2 cups plus 2 Tbs. sugar Directions Serves 6.
Chocolate Cupped Cupcakes With Coffee
1/4 cup light brown sugar
1/2 cup Dutch-processed cocoa powder
3 tsp. unsalted butter, at room temperature
1-1/4 cups heavy cream
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 Tbs. instant espresso powder
2 tsp. baking powder
1/2 tsp. salt
3/4 cup brewed New Orleans-style chicory coffee or strong brewed coffee
From Fine Cooking
2 cups plus 2 Tbs. sugar
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