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Рецепт Chocolate Cupcake Cones
by Global Cookbook

Chocolate Cupcake Cones
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Ингредиенты

  • 14 x flat-bottomed wafer ice-cream cones
  • 1 c. all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 c. brewed decaffeinated coffee plus
  • 2 Tbsp. brewed decaffeinated coffee
  • 5 ounce unsweetened chocolate minced
  • 3/4 c. unsalted butter
  • 1 1/2 c. sugar plus
  • 2 Tbsp. sugar
  • 1 lrg egg lightly beaten
  • 1 1/2 tsp pure vanilla extract
  • 1/2 Tbsp. instant espresso
  • 1/2 c. heavy cream

Инструкции

  1. Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
  2. Set a medium saucepan full of water over medium heat; bring water to a boil. Reduce heat to medium high, and let water simmer. In the metal bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 c. butter. Set bowl over simmering water, stirring occasionally, till the butter and chocolate have melted. Remove bowl from heat; stir in 1 c. sugar.
  3. Transfer bowl to mixer. Add in the reserved dry ingredients, and beat till well combined. Add in the egg and 1 tsp. vanilla; beat to combine. Pour batter into the cones, filling each cone three-quarters full.
  4. Transfer baking sheet to oven, and bake till domes form and a cake tester inserted into centers come out clean, 20 to 25 min. Remove from oven, and transfer to a wire rack to cold completely.
  5. Combine the remaining 1/2 c. plus 2 Tbsp. sugar, espresso, and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 min. Remove pan from heat; add in remaining 2 1/2 ounces chocolate, stirring till melted. Stir in the remaining 1/4 c. butter and 1/2 tsp. vanilla. Chill, stirring occasionally, till icing is cold sufficient to spread.
  6. Using an offset spatula, spread icing over ice-cream-cone tops.
  7. This recipe yields 14 servings.