Sunday, January 8, 2012

Mocha Cupcakes with Coffee Buttercream Frosting

I have loved baking since I was a little girl.  I had always heard that when you mess up on measuring when you are baking that you will destroy what you are making.  So, I have been fairly careful with my baking and certainly never ventured to write my own recipe for anything.  Until now.  I am hugely impressed with with how it came out, and I'm hoping it's not a fluke.  I guess we'll see when I try writing another.

Mocha Cupcakes with Coffee Buttercream Frosting.

For the cupcakes:
1 1/2c all purpose flour
1/4t baking soda
2t baking powder
3/4c unsweetened cocoa powder
1/4t salt
3T butter, softened
1 1/2c sugar
2 eggs
1t vanilla extract 
3/4c milk
1/2c brewed coffee

Preheat your oven to 350*. Fill your muffin tins with liners. In a medium sized mixing bowl, mix together flour, baking powder, baking soda, cocoa, and salt. Set aside.  

In your mixer bowl cream together the butter and sugar.  Add the eggs and mix.  Then add the vanilla.  Slowly beat in the milk and the brewed coffee.  Then gradually mix in the flour mixture. Beat for two minutes. 

Fill the muffin cups 3/4 full with your batter.  Bake for 20 minutes. Cool completely before frosting.  Makes 18 cupcakes.  

For the frosting:
1c sugar
1/3c brewed coffee
6 egg yolks, lightly beaten
1 1/2t vanilla extract
1 1/2c butter, softened
6T confectioners sugar

In a small saucepan bring the sugar and coffee to a boil, cook over medium heat stirring constantly until the sugar is dissolved.  Add a small amount of the hot mixture to the egg yolks, stir together and then add the yolks to the saucepan.  Cook, and stir for two minutes until the mixture thickens.  Remove from heat and allow the mixture to cool to room temperature. 

In your mixing bowl, cream the butter, then gradually add in the sugar mixture.  Beat in the confectioners sugar, mix for about five minutes.  Store in the refrigerator until cupcakes are ready to be frosted.  

To decorate the cupcakes:

I used a reusable 9 inch Wilton icing bag, with no coupler or tip.  Just as it came from the package.  Fill the bag with your frosting by folding the top edge down over your cupped hand and use a rubber scraper to load the frosting in, don't overfill the bag or the frosting will come out the top (big mess, trust me).  Swirl the frosting in a circular motion starting at an outside edge and end in the middle.  To garnish I took a square of baking chocolate and finely grated it, and then I just sprinkled it over the top of the frosting.  

I am feeling inspired to write more baking recipes now because I thought these were great.  The general consensus from others was good.  My husband didn't like them at all, he took one bite and threw the rest away, but you can't win em all.  


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