Never to be one who is shy of sharing my love of all things coffee related, today we bring to a mocha cupcake recipe that will blow your mind. Laced ever so lightly with wonderful coffee-flavored enhancers like Kahula, instant espresso powder and deep bitter chocolate, my friends, these cupcakes are sublime. They even turned the heads of non-coffee drinkers (yep they exist) into possible converts after experiencing this mocha cupcake.
It is almost June, where did the time go? It has been one of those months that you are shocked it is almost over. At least there is one saving grace among all the hustle and bustle of a busy work week — coffee! — which was the inspiration for me to finally make a mocha cupcake. Honestly, I slightly surprised myself when I realized there is not one already on the blog! But just to you know, this mocha cupcake recipe was worth the wait ;)
My co-workers were very pleased when I walked into work with a box of cupcakes (as they always are). The comments were so flattering, the common one being “What bakery did you get these at? They are amazing!” When I announced they were homemade and decorated by me, every wide-eyed jaw-on-floor look made every minute in the kitchen worth it. Even before the last crumbs were eaten and often with buttercream still on their fingers and lips, my co-workers were asking me for the recipe.
Slightly adapted from one of my previous chocolate cupcake recipe to suit coffee flavor because really, why mess with perfection, the frosting is a basic Swiss buttercream with a mix of Kahlua and instant espresso powder that allowed for no mistaking this was a coffee flavored buttercream. Wanting to add another dimension of chocolate to balance out the coffee in the buttercream and cake, I took a que from the ICB cupcakes and I added a layer of bitter ganache between the cake and the frosting. The overall cake was moist, full of coffee flavor with a subtle touch of chocolate to just let you know it was there and not over powering. The perfect cupcake for coffee lovers and the perfect cupcake to convert non coffee lovers. Enjoy!
|Mocha Cupcake Recipe|
- 3 oz bittersweet chocolate
- 1 oz Dutch-processed cocoa
- ¾ cup Kahlua
- 3 tbsp instant espresso
- 4.50 oz all-purpose flour
- 5.25 oz sugar
- ½ tsp salt
- ½ tsp baking soda
- 6 tbsp (2.35 oz) vegetable oil
- 2 eggs, room temperature
- 2 tsp cider vinegar
- 1 tsp vanilla extract
- ¼ cup Kahula
- 3 tbsp instant espresso
- 3 oz bittersweet chocolate
- ½ tbsp unsalted butter, cold
- 3 oz heavy cream
- 5 egg whites
- ⅔ cup sugar
- 4 sticks unsalted butter, softened
- Remaining Kahula espresso mixture from ganache
- 1 tsp vanilla paste
- Preheat oven to 350°F. Prepare 12-18 cupcake molds with paper liners or two 8″ round cake pans. Heat the Kahlua up in the microwave, around 175°F, same temperature as a hot cup of coffee or tea.
- In the bowl of your stand mixer add in the chocolate, cocoa powder, Kahlua, instant espresso. Mix on low until combined and smooth, all the chocolate should be melted. Meanwhile, in a medium bowl combine the flour, sugar, salt, baking soda, and whisk to combine. In a large (two cup capacity measuring cup combine the vegetable oil, eggs, cider vinegar, and extract. Whisk to combine.
- By now the chocolate mixture should be smooth and cool. Stop the mixer and add in ½ the flour mixture, and ½ the egg mixture. Continue to mix on medium speed until combined. Then continue for one minute Turn the mixer off and scrape down the sides (if necessary) add in the remaining flour mixture and egg mixture, and mix on medium speed until well combined for two minutes. Scraping down the sides as necessary.
- Fill prepared cupcake liners ¾ full (one full ice cream scoop full, 4 tbsp size) and bake for 18-20 minutes until an inserted toothpick comes out clean, remove from oven. Leave in the pan to cool for 5 minutes before turning out to cool completely on a wire rack.
- In a small bowl combine the kahula and espresso powder, microwave for 30 seconds until warm. Stir to combine and set aside. Place the chocolate and butter in a bowl big enough to dip the tops of your cupcakes. Add one tablespoon of the kahula espresso mixture to the chocolate, reserving the remaining kahula espresso mixture for the buttercream frosting.
- In a measuring cup, microwave the heavy cream until begins to boil. Pour the boiling cream over the chocolate and butter. Let set for two minutes. Stir to combine until smooth and glossy. Set aside to cool. Do not refrigerate.
- Prepare a medium sauce pan with 1″ of water and set to a low simmer. In a 2 quart bowl add in the egg whites and sugar whisk until well combined and slightly foamy. Place over the simmering water continue to whisk until you can no longer feel the sugar in the mixture. It should just feel smooth and glossy. Transfer to the bowl of your stand mixer and whisk on high speed until cool, about 3-5 minutes until the bowl feels cool to the touch.
- Once the egg whites are cool with the mixer still on high begin adding in the butter 4 tbsp at a time. Once all the butter is in the mixture will look split and curdled, add in the vanilla and kahula espresso mixture. Keep whisking on high, stopping to scrape the sides as needed. It will come together and look like a frosting. Taste, for sweeter frosting add in powdered/frosting sugar until desired sweetness. Mix until combined, and use immediately or freeze for up to a month.