1 Tbsp, plus 2 tsp, instant espresso or coffee granules
1-3/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1-1/2 cups heavy cream
1/4 cup sugar
1-1/2 tsp instant espresso or coffee granules
4 squares (1 oz each) semi-sweet chocolate
1/2 cup whipping cream
1/2 tsp ground cinnamon
Preheat oven to 350°F degrees.
Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat 3 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl.
Dissolve instant espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn mixer to low and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake 30–35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
Meanwhile, make Coffee Cream. Beat cream, sugar, and espresso with electric mixer on high until stiff. Makes approximately 2-1/2 cups.
Mix Fudge Sauce by placing chocolate, cream, and cinnamon in small saucepan. Cook and stir over low heat until chocolate is melted and mixture is combined.
Top cupcakes with Coffee Cream and serve with Fudge Sauce.
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