Monday, August 23, 2010

Mocha Cupcakes

So a couple of days ago I made some homemade Cupcakes, Mocha Cupcakes with Espresso Buttercream Frosting, all of which was handmade. The first thing I had to do was go to the store and pick up what the recipe called espresso powder. This stuff was actually just Instant Espresso, much like instant coffee. The other thing I had to do was take the recipe and change all of the Cup measurements to weight measurement (Grams for my scale). From what I have read about baking (through Alton Brown), weighing ingredients is much more accurate than getting a precise packed cup of that ingredient.

The batter itself turned out really well, baked for 11 minutes and came out perfectly cooked. The hard part was the frosting... I mixed the butter and powdered sugar, adding the espresso and vanilla mixture in while it was mixing. The frosting was really runny, but I wasn't sure how thick it was supposed to be. I figured I would pour it into a ziploc bag and put it in the fridge for awhile. My frustration got worse when the seam on the bag I poured the frosting into broke and the runny mixture poured out on the counter. I saved what I could in the bag and put it plus what was in the bowl in another bag. After being in the fridge the frosting never thickened, but instead the oil and fat from the butter began to separate in the bag. I poured it in another bowl and used a hand mixer to mix it and added the rest of the powdered sugar (a whole box at this point). it finally stiffened up enough to look and work like frosting. I poured it back in the ziploc bag, cut the corner and piped it the best I could on the cupcakes. Below is some pics of the cupcakes and the recipe I used.

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar (More may be necessary)
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

1 comment:

  1. They were delish! A little funky looking, but yummy!