I love espresso coffee and I love good quality chocolate, well who doesn't? That's why this frosting is one of my favorites. The combination of both flavors is really good, especially with these little cupcakes, so tiny ! the perfect excuse to eat 2 or 3 or 4, well you get it.
CHOCOLATE AND ESPRESSO FROSTING
6 oz semisweet Callebaut chocolate
2 sticks unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 extra large egg yolk at room temperature
1 1/4 cups sifted confectioners sugar
1 tablespoon instant espresso coffee
-Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir the chocolate until just melted and set aside until cooled to room temperature.
-In the bowl of an electric mixer beat the butter on medium speed until light yellow and fluffy, about 3 minutes.
-Add the egg yolk and vanilla and continue beating for 3 minutes.
-Turn the mixer to low and gradually add the confectioners sugar, then beat at medium speed scraping down the bowl as necessary, until smooth and creamy.
-Dissolve the instant expresso coffee in 2 teaspoons of hot water.
-On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
Now you are ready to fill your piping bag and pipe swirls on your cupcakes.
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