1/2 c. coffee, strongly brewed
1 1/2 tsp. espresso powder
1/3 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
1/2 c. butter, room temperature
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, at room temperature
chocolate covered espresso beans, optional
coffee straws, cut in half, optional
White Chocolate Frosting:
6 oz. white chocolate, chopped or grated (not vanilla chips!)
1 c. heavy whipping cream
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
In a separate bowl, beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add in the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
|Cupcakes with straws and beans|
To make the frosting: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool for 30 minutes or until thickened, stirring once or twice.
In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form. Fold the whipped cream into the white chocolate mixture.
|White Mocha Cupcake|
Pipe or spread onto the top of the completely cooled cupcakes. Top each frosted cupcake with a chocolate covered espresso bean, if you so desire. Enjoy.
Makes 12-14 cupcakes.
Here's a link to the original cupcake recipe: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
You can find the white chocolate recipe elsewhere on my blog: http://trinitywolf3.blogspot.com/2010/08/guinness-black-and-white-chocolate.html