Mocha Cupcakes with Cream Cheese Frosting

  • Mocha Cupcakes with Cream Cheese Frosting

    Here’s the beauty of this recipe:

    Chocolate.

    Espresso.

    Cream (cheese).

    I told you it was a beautiful thing.  And the fact that it’s stuffed into a cupcake just makes it that much more irresistible.  (I didn’t even add sugar to that list, and you were hooked, weren’t you?)

    (More on the cake:  it’s significant and important and rich, with a triple hit of coffee/espresso- although not too overpowering.  If an electrically overpowering jolt is what you’re after, then have this cupcake with a cup of joe at the same time.  Or a brown cow.)

    (If you don’t know what a brown cow is, then I am really very sorry for you.  I suggest almond milk instead of regular milk, btw.)

    Adapted from my Chocolate Mocha Cake recipe… which is an adaptation from KAF

    1 cup unsalted butter (2 sticks)
    1/2 cup unsweetened Dutch-process cocoa (I use the Double-Dutch Dark Cocoa from King Arthur Flour)
    1 cup hot coffee
    2 cups all-purpose flour
    2 cups sugar
    1 tablespoon instant espresso powder (or 1 1/2 tablespoons instant coffee granules)
    1 1/2 teaspoons salt
    1 teaspoon baking soda
    1/2 cup buttermilk
    2 large eggs
    2 tablespoons Kahlua (or other coffee liqueur)- optional
    1 teaspoon vanilla

     FROSTING:
    1 8-ounce block of softened cream cheese (1 cup)
    1/2 cup softened butter
    1 teaspoon vanilla
    3 1/2 cups confectioners’ sugar (more or less, depending on how you prefer the consistency)
    1. Preheat oven to 350°, and grease 12 lined muffin tins.
    2. In a medium bowl, melt butter in microwave and then stir in cocoa powder and hot coffee.  In a separate medium bowl, combine the flour, sugar, espresso powder (if using), soda and salt.  Pour the butter/cocoa mixture over the dry ingredients, and stir to blend.  Beat in the buttermilk, eggs, vanilla and Kahlua (if using).
    3. Scoop batter into cupcake liners and bake for 20 minutes, or until a cake tester pulls out with just a few crumbs attached; cool on a rack for 5 minutes, then carefully remove the cupcakes to finish cooling on the rack.
    4. Frosting:  Mix first three ingredients well.  Add confectioners’ sugar, one cup at a time, beating until smooth (scraping sides of bowl after each addition of sugar); add sugar until you have reached your desired consistency.

    Tips:

    • Double-Dark Dutch?  Cocoa powder is a funny thing- there’s the natural kind and there’s the Dutch-processed kind.  While there is a time & place for both, this recipe definitely calls for the Dutch-processed variety, as it’s less bitter than its natural counterpart (and some kind of science lesson says that the addition of alkali- to neutralize cocoa’s acidity-  impacts how the cake rises.  Sorry, who cares, right?).  I am a serious fan of the KAF “Double-Dutch Dark” cocoa powder– it’s crazy dark and rich, but you can also find a dark version from Hershey’s if you’re shopping at the grocery store.  If you can’t find a dark cocoa powder, just make sure to get a brand that is Dutch-processed, that’s all.
    • Want to skip the espresso and keep it pure CHOCOLATE?  I understand.  Just swap the coffee for hot water, and skip the espresso powder and the Kahlua… the cupcakes will still rock the house.
    • Uh oh.  No buttermilk.  It’s okay- just pour regular milk into a measuring cup, less a tablespoon or so.  Add lemon juice or vinegar to equal the total amount you’re looking for.  Wait a few minutes and stir… voila.  Buttermilk (sort of).
    • Freeze-friendly?  You betcha.  Just wrap well in a Ziploc and thaw when you need them.  Like at about 10pm one night.

     

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    January 26th, 2013 | More Sweets Please | No Comments | Tags: , ,

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