Mais qu'ils sont délicieux ces petits gâteaux mocha au chocolat. En furetant j'ai trouvé la recette sur le site de Joe - Culinary in the Desert. Ces petits gâteaux sont faibles en gras et très moelleux. J'étais septique lorsque j'ai vu que la recette ne contenait que 2 c. à table de beurre et 2 c. à table d'huile. Aussi l'on y ajoute 1 1/2 tasse de yogourt. Donc je me demandais bien ce que le résultat serait. Quelle belle texture, ils fondent dans la bouche. Mes deux gars n'arrêtent pas d'en manger depuis qu'ils sont sortis du four. J'ai décidé de faire ma recette de glacage au lieu de celle qu'il suggérait. Vous allez devoir les cacher car ils disparaissent à vue d'oeil.
English version:
Those chocolat mocha cupcakes are so moist and delicioux. I found the recipe on Joe's website. The only change I made was that I frost these with my favorite frosting recipe. You'll have to hide these because they will gone in no time.
Chocolate Mocha Cupcakes (Adapted from Ellie Krieger)
For the batter
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch-processed cocoa, sifted
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 large eggs, lightly beaten
2 egg whites
1 tablespoon espresso powder
1 tablespoon hot water
1 1/2 cups plain yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 ounces chopped dark chocolate, melted
For the frosting
1 teaspoon espresso powder
1 teaspoons hot water
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon coffee liqueur
Preheat oven to 350
To make the batter
In a medium bowl, whisk together flours, cocoa, salt, baking soda and baking powder.
In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites - whisk to combine. In a small bowl, dissolve espresso powder in the hot water. Add the espresso mixture, yogurt, vanilla and sugar - mix until combined. Pour in the melted chocolate and mix into the batter.
Add the dry ingredients into the large bowl and stir just until combined. Evenly divide the batter between the batter of 16 muffin cups lined with paper liners. Since you will have empty wells in your muffin tin, fill them about 1/3 of the way with water before you place them in the oven to prevent scorching.
Bake until the tops spring back when lightly touched in the center, about 16-23 minutes. Remove and carefully turn out the cupcakes onto a wire rack to cool completely.
To make the frosting
In a small bowl, dissolve espresso powder in hot water.
In a medium bowl, add dissolved espresso powder, cream cheese, confectioners' sugar and coffee liqueur - beat with a mixture until smooth and creamy. Frost the cooled cupcakes.
Makes 16 cupcakes.
