Sunday, October 18, 2009
Martha Cupcake Challenge #16- Mocha cupcakes
In honor of National Chocolate Cupcake Day, I endeavored to make Martha's mocha cupcakes, since mocha = chocolate + coffee. I upped the amount of coffee in the cupcakes, using not only 3/4 cup of brewed espresso, but also a packet of Starbucks VIA Columbia roast instant coffee, and also A tablespoon of instant espresso powder. These don't have that much chocolate in them, only 2 tbsp, but it's enough to get that great mocha flavor.
Here they are fresh out of the oven, smelling soooo delicious! The recipe says it makes 24, but I only got 20. The batter was quite liquidy, and these cupcakes are moist and delicate. Chocolate has a tendency to be dryer than others, but these will not have that problem.
Now, on to the frosting. It's a 7 minute frosting, flavored with coffee. It calls for coffee extract, but I couldn't find that, so I just used the instant espresso powder to make a very strong 1/4 cup of coffee. I have made this frosting once before, for the coconut cupcakes (Cupcake Challenge #4). I ran into the same problems as last time. Although I did have a working candy thermometer, it seemed like the sugar mixture took a very long time to come up to temp. Also, I had to beat the frosting on high for 25-30 minutes, not on medium for 7 minutes, to get the glossy peaks I needed. I did some searching on the internet and found lots of other recipes that use a double boiler. I may try that next time, this is too time consuming.
This is how much frosting I had left over. Could have used another dozen cupcakes! And unfortunately, you can't save this for later, it must be used immediately, so it was either eat all that frosting myself or throw it out. (I threw it out)
So, cupcakes A+, frosting C. I am also going to submit this recipe on Starbucks.com, since they are having a contest to use the new VIA coffee. Since I don't drink coffee, this is how I use it.