If you love coffee and cream then this mocha cupcake is surely going to please.
Never one who is reserved or shy of my inate love of everything coffee related, this day we bring you a special mocha cupcake recipe which will simply blow your very mind. Tainted very lightly with superb coffee flavored enhancers such as Kahula, fresh instant espresso coffee powder along with deep bitter dark chocolate, my very good friends, these mocha cupcakes are absolutely sublime.
By the way if you want to learn how to bake these and more than please check out our free classes here. All you need to do is enter your details for free information on how to signup for both online or campus cooking, baking and catering classes.
All of my co-workers were extremely pleased when I happened to walk into work carrying a box of freshly made cupcakes (they almost always are). The actual comments happened to be so flattering, the most common comment being “Which bakery did you buy these from? They are simply amazing!” When I made it known that they were made at home and decorated by none other than me, each and every wide eyed jaw on the floor seemed to make every single minute spent in the kitchen absolutely worth it. Even right before the very last crumbs were devoured and almost often with the buttercream still dripping from their fingers and lips, my friends were asking me for the special recipe.
- Chocolate Espresso Cupcakes
- 3 oz bittersweet dark chocolate
- 1 oz cocoa
- ¾ cup of fresh Kahlua
- 3 tbsp of instant espresso coffee
- 4.50 oz of flour
- 5.25 oz of raw sugar
- ½ tsp of sea salt
- ½ tsp of baking soda
- 6 tbsp of olive or vegetable oil
- 2 large eggs
- 2 tsp of apple or normal cider vinegar
- 1 tsp of vanilla extract
- Bitter Espresso Ganache Ingrediants
- ¼ cup of fine Kahula
- 3 tbsp of instant espresso coffee
- 3 oz of bittersweet dark chocolate
- ½ tbsp of unsalted full-cream butter
- 3 oz of thick heavy cream
- Dark Chocolate Truffle Swiss Butter-cream Ice Frosting
- 5 large egg whites
- ⅔ cup of sugar
- 4 sticks softened unsalted full cream butter
- Remaining Kahula espresso mixture from above ganache
- 1 tsp of 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.
- Bitter Espresso Ganache
- 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.
- Chocolate Truffle Swiss Buttercream Frosting
- 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.
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