Recipe: Chocolate Espresso Pudding Cupcakes with Caramel Milk Foam

The writer of one of our favorite experimental cooking websites, Dog Hill Kitchen, engaged in the Iron Cupcake competition for March, which had coffee as the essential ingredient. The result looked and sounded so delicious, we just had to pass it along to you. Batter:

• 4 tablespoons all-purpose flour
• 3 tablespoons +1 teaspoon sugar
• 4 teaspoons cocoa powder
• 1/2 teaspoon baking powder
• a pinch of salt
• 3 tablespoons milk (Silk DHA Enhanced soy for us)
• 1 tablespoon neutral oil
• 1/2 teaspoon vanilla extract

• 3 tablespoons + 1 teaspoon brown sugar
• 4 teaspoons cocoa powder
• 4 teaspoons mini chocolate chips (Enjoy Life chips is my choice)
• 6 tablespoons hot espresso

1. Preheat your oven to 350 degrees F.
2. Stir together the dry ingredients for the batter (the flour, sugar, cocoa, baking powder, and salt).
3. Add the milk, oil and vanilla and stir until a smooth batter forms. Spoon equal amounts into 4 oven safe espresso cups or use 4 other oven safe ramekins or mugs.
4. In a small bowl mix together the dry ingredients for the topping (the brown sugar, cocoa, and chocolate chips). Spoon equal amounts of this mixture over the tops of the batter filled cups.
5. Place the cups on a baking sheet lined with aluminum foil.
6. Pour over the boiling water mixed with espresso powder or hot espresso. I spooned a tablespoon over each and then repeated with the remaining hot liquid until all was distributed evenly.
7. Carefully place the baking sheet with cups into the hot oven and bake for 20-25 minutes. The cakes are done when the tops are puffed and set but you should be able to tell that there is pudding settled on the bottom.
8. Remove the cups from the oven and cool slightly. Serve warm topped with caramel milk foam, whipped cream, ice cream or eat as is. You could foam some milk using a milk frother like this one.

• 2 grams Versawhip 600K (soy protein powder purchased from Willpowder)
• 40 grams of soy milk
• 50 grams caramel syrup (I used syrup from this recipe)

1. Whisk together the Versawhip and soy milk together until soft peaks form.
2. Drizzle in the caramel syrup and continue whisking until all the syrup is incorporated and the foam is light and frothy.
3. Spoon over the cupcakes and serve immediately.