cupncakes35 Posted 20 Oct 2013 , 4:12pm
post #1 of

ASo I am making cupcakes for a dinner party and this is the recipe: 1/2 cup milk, at room temperature 1/2 cup brewed strong coffee 1/2 cup sour cream, at room temperature 1 3/4 cups all-purpose flour 1/3 cup cocoa powder 1/3 cup espresso powder 1/3 cup instant espresso Question, what is the difference in the instant espresso and the espresso powder. For the brewed coffee I'm using Starbucks instant coffee. Can I use Medaglia d'oro instant espresso for the espresso parts? I'm so confused. Any help on this is welcomed.

3 replies
Krypto Posted 20 Oct 2013 , 4:24pm
post #2 of

AThat is a lot of espresso! Are you sure that is correct? I add instant espresso to my chocolate cake & cupcakes but I normally just use a few tablespoons. I can't imagine adding 2/3 cup.

cupncakes35 Posted 20 Oct 2013 , 4:42pm
post #3 of

AYes these are the exact directions. That's my confusion, should use just 1/3 cup instant espresso. Heck is there another recipe I can use?

Krypto Posted 20 Oct 2013 , 5:55pm
post #4 of

AThis is my favorite recipe. It is very easy. I start them off at 375 and lower to 350 after 5 minutes. They tend to sink if I don't do that.

http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes

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