HB in Five: Chocolate Espresso WW Cupcakes

This week, one of the baking challenges involved the Chocolate Espresso Whole Wheat Brioche dough. I just couldn’t resist making cupcakes!

My dough includes not only cocoa and chocolate chips, but coffee. After mixing it up, I let it rise for two hours and I couldn’t believe how beautiful it was!

Chocolate Espresso Whole Wheat Brioche dough
Hot out of the oven

Chocolate cupcake topped with whipped cream

I didn’t have bittersweet chocolate so I substituted semisweet chocolate chips. Well, I asked my expert taste tester and head chef Dave what he thought about this recipe. He agreed with me that this is a keeper. Since this is a bread dough, these cupcakes are not as light as regular cupcakes – more like a quick bread consistency.  The cocoa and chips gives this treat a great chocolate taste, but not too sweet. I love how adding the raw sugar on the top just adds that sweet touch. We couldn’t taste the coffee but we really didn’t miss it. Next time I’ll use espresso powder.

I’ve mentioned this before, but again I have to say, this is the easiest way to make great whole wheat breads. I love not having to knead. Just throw it together, let rise, and then bake.

To see what the other bakers are doing with this dough, check out Bigblackdogs.