Chocolate-Coffee Bread Cupcakes : As I mentioned earlier, the “chocolate” part of the Chocolate Espresso Bread had been calling to me for a while. I stuck to the recipe in the book except for using only all purpose flour for this bread.
I was mentally prepared to dislike the chocolate espresso bread for some unexplainable reason. I just had this feeling and am glad to say I was so wrong!
Made as cupcakes, with sugar sprinkled on top, this bread looks so good. They’re not cupcakes, but when you bite into them you might be forgiven for thinking they are. They do have the texture of bread but are very soft, perhaps because I used only all purpose flour.
A quarter of the recipe gave me 10 cupcakes. Be prepared for the fact that this cupcake style chocolate bread is not at all sweet but has a strong chocolate flavour and is perfect with a cup of coffee or tea.
Here’s a suggestion on a good way to eat these cupcakes. Just cut a “V” shaped cone off the top of one cupcake and fill the depression with strawberry jam or Nutella, and then replace the top of the cupcake. You can find the recipe for the Chocolate Espresso Bread here.
My Pesto-Pine Nut Bread and the Coffee-Chocolate Bread/ Cupcakes are being YeastSpotted!