Monday, August 5, 2013

Chocolate and coffee cupcakes



These deceptively pink chocolate-coffee cupcakes (pink velvet?) are my favourite cupcakes. Moist chocolate cake + coffee buttercream topping = delicious and perfect for any occasion. I recently got the idea to start adding messages to them after hours of trawling through pictures of cupcakes on Pinterest revealed just how much human effort has been spent on trying to make cupcakes look nice. I decided it would provide a good (and easier) alternative to birthday cake, and it did as illustrated below.

For the coffee buttercream:
230 grams icing sugar
115 grams unsalted butter, softened
2 tsps instant coffee
Food colouring, optional

Using a mixer, cream the butter and beat in the sugar until soft and fluffy. Dissolve the coffee in 2 tablespoons of hot water and mix into the buttercream until well blended. Mix in the food colouring if using any. If the buttercream is too soft you can add additional icing sugar until the desired consistency is reached.

For the cupcakes:
50 grams cocoa powder
1 cup strongly brewed hot coffee
175 grams flour
2 teaspoons baking powder
1/4 teaspoon salt
115 grams unsalted butter, softened
200 grams granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Stir together the coffee and the cocoa powder in a bowl, making sure that the cocoa powder fully dissolves. Let cool to room temperature. In a separate bowl, whisk together the flour, baking powder, and salt.
Beat the butter and sugar until light and fluffy using a mixer. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa-coffee mixture and stir until smooth.
Preheat the oven to 175 degrees C. Fill the batter into paper muffin cups and bake for 16-20 minutes or until a toothpick inserted comes out clean. Leave to cool.
Once they have cooled you can pipe the buttercream on top. I used the Wilton 2D tip.



source: joy of baking