Mocha Latte (Silk Stocking Inn #3) Page 10

  I peered up at him. “You left so early. I didn’t think I’d ever see you again.”

  “No chance of that, baby.” Jackson plucked his hat off and kissed me. A round of cheers and whistles went up around us. I heard Nate stomp past us as he headed back to the elevators. More cheers followed as the doors closed and the elevator took him away for good.

  I took hold of Jackson’s hand and led him toward my office. I pulled him past my extremely stunned assistant. “Isabel, hold all my calls.”

  “You bet I will, boss.”

  MOCHA LATTE Cupcakes

  Download a printable recipe card

  Ingredients:

  Cake

  •1cup all purpose flour

  •⅓ cup unsweetened cocoa

  •¾ tsp. baking soda

  •½ tsp salt

  •½ cup butter softened

  •⅔ cup granulated sugar

  •2 eggs

  •1½ tsp. vanilla

  •½ cup milk (2% or whole)

  •½ cup strongly brewed

  hot coffee

  •2 tsp. instant espresso

  coffee powder

  Frosting:

  GANACHE GLAZE

  •4 oz. quality semi-sweet

  chocolate

  •¼ cup heavy cream

  •2 tsp. instant espresso

  powder

  Yields 12 cupcakes.

  Directions:

  1. Preheat oven to 325°F. Prepare muffin pan with paper muffin cups.

  2. In a medium bowl, mix together flour, cocoa, baking soda and salt. Set aside.

  3. Heat the strongly brewed coffee (if not still hot) Add 2 tsp. instant espresso and stir to dissolve. Set aside to cool.

  4. In a medium bowl, whisk together the eggs and milk. Stir 3 tablespoons of the cooled coffee into the egg mixture. Set aside.

  5. In a large bowl, cream together butter, sugar, and vanilla until light and fluffy.

  6. Add half the dry and half the wet ingredients into butter and sugar mixture until just blended. Add the remaining wet and dry ingredients and mix until blended. Do not overbeat.

  7. Spoon batter into muffin cups until 2/3 full. Bake for 20-22 minutes or until fork comes out clean.

  8. Make glaze: Break or chop the chocolate into chunks and place in small bowl. Sprinkle 2 tsp instant espresso powder on the chocolate chunks.

  9. Heat the heavy cream until hot but not boiling. Pour hot cream over the chocolate, espresso mixture. Cover and let sit 5 minutes. Stir the chocolate mixture until smooth. Taste and add a pinch more espresso if you prefer a stronger coffee flavor.

  10. Mocha ganache can be spread onto the cooled cupcakes or pour the chocolate into a shallow bowl and carefully dip cupcake in to coat the top.

  Now available from Silk Stocking Inn:

  Red Velvet & Salted Caramel

  Want to learn more about the authors?

  Learn more about Tess Oliver on her website & subscribe to receive new release and sale updates.

  You can also follow her on Twitter and Facebook.

  Check out Tess’s available titles on Amazon.

  Learn more about Anna Hart on her website & subscribe to receive new release and sale updates.

  Check out Anna’s available titles on Amazon.