Though I like baking very much, big fat (iced) cakes tends to suffocate me. Even while thinking about the long sessions of frosting, smoothing and decorations, my spine makes a lazy squeak and my mind tends to go suddenly numb and wary. And I frantically find excuses to leave the larger cakes for another day zeroing in on cup cakes again and again. For I have the excuses that they are
Being a great fan of coffee,I recently wondered why I didn't post any recipes with coffee in KB yet. Though I use coffee in everything from dessert to bread, the thought of posting them had queerly abandoned me!The combination of chocolate and coffee is a tempting flavour in any desserts and cakes. For those who are both chocolate and coffee lovers, there is no better option other than mocha. Add a streak of mocha sauce to your vanilla pudding and it becomes all the more vibrant and flavourful.The sweet aroma of coffee and chocolate which wafts up while the cup cakes are being baked, can never be traded with anything better.
I make mocha muffins often, as my son loves chocolate and I love coffee. But my cupcake icings were not as good to gawk at. I recently saw a cup cake swirl tutorial ( there is a lot going on in U tube, by the way) and tried my hand at it. I know it is not as beautiful as they did, but still it is a swirl, and Jr KB gave the verdict 'pretty'. He loved it with chocolate butter cream even better, though there were a lot more clothes with annoying streaks of chocolate cream in the laundry! Mr.KB took one with out comments and then grabbed one more soon after, which is a complement in itself as he is not a great fan of chocolate, nor is he a sweet tooth.
Coming to the recipe..
Mocha Cupcakes with Chocolate butter cream frosting
(Makes about 3 dozen cupcakes)
Things you need:
2 large egg (at room temperature)
1/2 cup (120 ml) butter milk
1/2 cup (120 ml) vegetable or canola oil
1/4 cup (60 ml) black coffee or espresso (at room temp.)
1 tsp pure vanilla extract
1 cup (130 g) all purpose flour
3/4 cup (95 g) whole wheat flour
1/4 cup (25 g) regular, unsweetened cocoa pdr
1 cup (205g) light brown sugar
1/2 tsp baking pdr
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter or margarine, at room temperature
1/4 cup cocoa powder, or 2 ounce semi sweet chocolate squares, melted
1/2 tsp pure vanilla extract
2 cups sifted confectioners sugar
1& 1/2 to 2 tbsp milk
Preheat oven to 190 degree C (375 degree F). Place the rack in center of oven and line 2 muffin trays with paper liners.
In a large bowl , beat the eggs and sugar until creamy and pale.Beat in the butter milk, oil, coffee and vanilla extract.
In another bowl, whisk together flours,cocoa powder, baking pdr, baking soda and salt.
With a rubber spatula, fold the dry ingredients into the wet ingredients, and stir only until combined. Do not over mix or beat with a whisk.
Evenly fill the muffin cups with the batter and bake for 18 to 25 minutes or when a skewer inserted into the center comes out clean. Transfer to a wire wrack and let cool for 5 to 10 min, before removing from pan.
Chocolate Butter cream frosting:
In a bowl cream the butter or margarine with a whisk until smooth. Add cocoa and vanilla extract. Gradually add confectioners sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl, often. The icing will now appear dry. Add milk and continue beating at medium speed until light and fluffy.
Fill it to piping bag and squeeze swirls or rosettes over cooled cup cakes. If you are not using the icing immediately, refrigerate it in an air tight container. It can be stored up to two weeks in the refrigerator. Re whip on low speed before using.