FOR 10 – 12 LARGE CUPCAKES
FOR THE CHOUX PASTA
150 g of flour 00
1 teaspoon of salt
15 g of sugar
100 g of butter
250 ml of water
FOR THE COFFEE FROSTING
200 g of powdered sugar
1 cup of strong espresso
TO FILL THE CUPCAKES
250 ml of fresh cream, whipped
Put the butter together with the water, salt and sugar in a saucepan. When it comes to a boil, remove from the heat, then pour in the flour all in one go and mix well with a wooden spoon. Stir vigorously, until you get a nice smooth dough. Continue to cook for 2 minutes, then turn the dough into a clean bowl and let it lose the steam for 3 minutes.
Add the first egg and mix well with the wooden ladle. When it is blended, add the second egg. Do this, one egg at a time.
Once finished, transfer the dough to the pastry bag.
Turn on the oven to 350 degrees Fahrenheit. Squeeze 10 – 12 equal cupcakes onto a baking sheet lined with parchment paper.
Place in the oven and cook for 25 minutes, then open the oven, close it immediately and let the cupcakes cool for half an hour.
As they cool, make the icing.
Make an espresso (I used a 100% Arabica Vergnano pod) and use it to dilute the icing sugar, stirring with a fork, until you get a thick cream.
Remove the cupcakes from the oven and cut them in half. Let them cool completely, then fill them with whipped cream and top them with the coffee icing. They are perfect served with an espresso, like after dinner.