MOST FABULOUS CHOCOLATE MOCHA CUPCAKES
Use the same chocolate cake recipe as for the Chocolate Peanut Butter Cake which is as follows:
Cake Batter:
6 T cocoa
½ c boiling water
1 c sour milk
2 tsp baking soda
1 c vegetable oil
2 c brown sugar
2 eggs
2 c flour
2 tsp baking powder
pinch of salt
2 tsp vanilla
Blend ingredients, mixing after each addition.
Insert large size baking cup (silly me, I always thought they were called paper liners) in each of 24 cupcake/muffin tins. Divide cake batter into the cups, tap the pans to get rid of bubbles and bake (middle rack) at 350° for 20 minutes or until a cake tester comes out clean. Remove pans from the oven and allow to cool on a rack until they have cooled enough for icing.
Mocha Icing
1 ¾ c white sugar
2/3 c water
½ tsp cream of tartar
3 eggs plus 3 egg yolks
1 1/3 c unsalted butter (cool) and cut into small chunks
1 1/3 c salted butter (cool) and cut into small chunks
3 T instant coffee powder
1½ tsp water (hot)
Add sugar, water and cream of tartar (“sugar syrup”) to a small pot and cook on high heat until candy thermometer registers 242° F.
Add the water to the coffee and allow it to sit until you are ready for it.
Meanwhile, beat the eggs and yolks until pale (do not attempt to do this by hand). When sugar syrup is ready immediately add to the eggs in a thin stream – while continuing to beat. Keep beating until the mixture is cooled to room temperature (this will happen because the air introduced by the beating cools it down). Gradually beat in the butter and once all of the butter has been added you can then add the coffee mixture. Keep beating until the mixture is creamy (all of a sudden your mixture will go from a gooey liquid to icing so keep beating – don’t lose faith).
This icing is fabulous and you can make it ahead and put it in the fridge. Remember that when you take it out the butter will have set up a bit so allow for 10 minutes on the counter and then beat it again.
Notes:
(i) I am attaching a couple of pictures that I took last week. I am going to make these again tomorrow and I have bought chocolate covered coffee beans from Starbucks to put on top because really, more is more when it comes to treats.
(ii) The Mocha Icing recipe is lots to cover an double layer 8 inch cake.
Use the same chocolate cake recipe as for the Chocolate Peanut Butter Cake which is as follows:
Cake Batter:
6 T cocoa
½ c boiling water
1 c sour milk
2 tsp baking soda
1 c vegetable oil
2 c brown sugar
2 eggs
2 c flour
2 tsp baking powder
pinch of salt
2 tsp vanilla
Blend ingredients, mixing after each addition.
Insert large size baking cup (silly me, I always thought they were called paper liners) in each of 24 cupcake/muffin tins. Divide cake batter into the cups, tap the pans to get rid of bubbles and bake (middle rack) at 350° for 20 minutes or until a cake tester comes out clean. Remove pans from the oven and allow to cool on a rack until they have cooled enough for icing.
Mocha Icing
1 ¾ c white sugar
2/3 c water
½ tsp cream of tartar
3 eggs plus 3 egg yolks
1 1/3 c unsalted butter (cool) and cut into small chunks
1 1/3 c salted butter (cool) and cut into small chunks
3 T instant coffee powder
1½ tsp water (hot)
Add sugar, water and cream of tartar (“sugar syrup”) to a small pot and cook on high heat until candy thermometer registers 242° F.
Add the water to the coffee and allow it to sit until you are ready for it.
Meanwhile, beat the eggs and yolks until pale (do not attempt to do this by hand). When sugar syrup is ready immediately add to the eggs in a thin stream – while continuing to beat. Keep beating until the mixture is cooled to room temperature (this will happen because the air introduced by the beating cools it down). Gradually beat in the butter and once all of the butter has been added you can then add the coffee mixture. Keep beating until the mixture is creamy (all of a sudden your mixture will go from a gooey liquid to icing so keep beating – don’t lose faith).
This icing is fabulous and you can make it ahead and put it in the fridge. Remember that when you take it out the butter will have set up a bit so allow for 10 minutes on the counter and then beat it again.
Notes:
(i) I am attaching a couple of pictures that I took last week. I am going to make these again tomorrow and I have bought chocolate covered coffee beans from Starbucks to put on top because really, more is more when it comes to treats.
(ii) The Mocha Icing recipe is lots to cover an double layer 8 inch cake.
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