Chocolate Cupped Cakes with Coffee and Chicory

Chocolate Cupped Cakes with Coffee and Chicory
Photo by Ellen Silverman


  • ½ cup Dutch-processed cocoa powder
  • ¾ cup brewed New Orleans-style chicory coffee
  • ¼ cup light brown sugar
  • ½ tsp. salt
  • 3 tsp. unsalted butter, at room temperature
  • 1 Tbs. instant espresso powder
  • 1 tsp. vanilla extract
  • + 4 more ingredients
    • 2 tsp. baking powder
    • 2-½ cups all-purpose flour
    • 2 cups plus 2 Tbs. sugar
    • 1-¼ cups heavy cream

Heat the oven to 350°F. Spray the insides of 6 large oven-safe coffee cups or six 6-oz. ramekins with nonstick cooking spray and place on a rimmed baking sheet. To make the cocoa sprinkle, whisk 1/4 cup of the sugar, the light brown sugar, and 2 Tbs. of the cocoa powder in a small bowl until mo...

View full recipe at Fine Cooking


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