Cupcake Recipe - Espresso Buttercream and Praline Cupcake recipe. Christmas Special cake

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while maintaining richness.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is lower in calories and caffeine.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar is often cheaper.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Preheat the oven to 350°F (175°C).

Line a cupcake pan with paper liners.

In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.

Brew espresso and let it cool slightly.

Add the wet ingredients and espresso to the dry ingredients, mixing until just combined.

Fill each cupcake liner about 2/3 full with batter.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the buttercream, beat softened butter until creamy.

Gradually add powdered sugar, mixing until smooth.

Add heavy cream and espresso, beating until fluffy and well combined.

To make the praline, combine chopped pecans and brown sugar in a saucepan over medium heat.

Stir until the sugar melts and coats the pecans, then spread onto parchment paper to cool.

Frost each cooled cupcake with espresso buttercream, then top with praline pieces.

Cooking Techniques

Spice Level:

Allergens