Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel
A death-by-chocolate cupcake with galaxy-swirled frosting, inspired by THE CONTINUUM by Wendy Nikel
Course: Dessert
Keyword: chocolate, coffee, cupcake
Author: Beth Cato
Ingredients
Cupcakes
1 1/4cupall-purpose flour
1/4teaspoonbaking soda
2teaspoonbaking powder
3/4cupcocoa powder
1/8teaspoonsalt
1 1/2cupwhite sugar
3Tablespoonsmelted butter
2eggs
1teaspoonvanilla extract
1cupmilk
1cupchocolate chips
Filling
Chocolate instant pudding
2cupsmilk
1teaspooncoffee extract
Frosting
4cuppowdered sugar
1cupbutter
1-2Tablespoonsmilk
Gel food coloring
Sprinkles
Instructions
Preheat oven to 350 degrees F.
Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.
In separate bowl, mix melted butter, eggs, and vanilla.
Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.
Fill cupcake liners half full and bake for 15-17 minutes. Let cool.
Make instant pudding according to directions. Add 1 tsp coffee extract.
Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.
Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.
After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!