A Little Coffee in Your Cupcakes...

This is one of a two-part series on cupcakes. Both recipes are of course from my friend Stacie, who I should refer to as the Cupcake Master. No one can make cupcakes like this girl. Her cupcakes are always delicious and stylish...and these are no exception. I love the little espresso bean on the top of each one.

Here are a few of her notes from baking these mocha treat: word to the wise on the frosting... whip the heck out of it after you take it off the double boiler (this is a technical baking term, I promise). Otherwise, it will start to get soupy when you add the butter. Also, the less hot water added to the instant coffee to melt it, the better (and let it settle to room temp before you add to mixture). Otherwise, all around GREAT!


Mocha Cupcakes
Cupcake recipe adapted from Cupcakes by Shelly Kaldunski.
Frosting recipe courtesy of How to Make a Cupcake

Adaptations from HTMAC: I used half regular cocoa powder + half Hersheys Special Dark (I think all Special Dark is too chocolatey, all regular cocoa powder is not chocolatey enough). The book said this recipe yields 12 cupcakes. I got 16. Mine were done at 16 minutes.

Mocha Cupcakes
Makes 12-16 (book says 12, I got 16)

1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature

Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a measuring cup, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about ½ to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes (book says 22-24 minutes, mine were done at 16). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

What I would serve them with: Hot Tea (just kidding, Coffee of COURSE!)