Sunday, April 3, 2011
I've made these Espresso Cupcakes a couple of times and strongly recommend them. I had an order for a baby shower and I decided to make these for the ladies. They were to be covered in fondant for the theme so I didn't make the dark chocolate icing to go with them. If you're going to bake them, don't fill the cups two thirds as you would with other cupcake recipes. Leave it at half filled because they rise quite a bit. That's why they're absolutely light and fluffy. A nice contrast for something with such intense flavour.