Sunday, February 13, 2011

A Month of Chocolate Desserts

Cafe Mocha Cupcakes

From"My Baking Addiction"


Café Mocha Cupcakes
yield | 24 cupcakes

For the Cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoon instant espresso granules

Directions
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
4. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting
Ingredients
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Directions
1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
2. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

For the garnish
Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Cake adapted from Ina Garten

4 comments:

  1. I am a chocoholic and this dish looks to die for. I like your blog. Thanks for sharing..Anna

    http://amcneese.blogspot.com

    ReplyDelete
  2. Anna,Thank you for stopping by.

    ReplyDelete
  3. Those cupcakes look amazing! Why does the buttermilk need to be shaken?

    ReplyDelete
  4. Hi, Liz! Thanks for stopping by. I suggested shaking the buttermilk because in my experience buttermilk tends to seperate so as a precausion, I always shake it before I use it.

    ReplyDelete

Sunday, February 13, 2011

A Month of Chocolate Desserts

Cafe Mocha Cupcakes

From"My Baking Addiction"


Café Mocha Cupcakes
yield | 24 cupcakes

For the Cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoon instant espresso granules

Directions
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
4. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting
Ingredients
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Directions
1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
2. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

For the garnish
Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Cake adapted from Ina Garten

4 comments:

  1. I am a chocoholic and this dish looks to die for. I like your blog. Thanks for sharing..Anna

    http://amcneese.blogspot.com

    ReplyDelete
  2. Anna,Thank you for stopping by.

    ReplyDelete
  3. Those cupcakes look amazing! Why does the buttermilk need to be shaken?

    ReplyDelete
  4. Hi, Liz! Thanks for stopping by. I suggested shaking the buttermilk because in my experience buttermilk tends to seperate so as a precausion, I always shake it before I use it.

    ReplyDelete

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