Mocha cupcakes with butter cream frosting ... back by popular demand!

13 Aug 11

My sister bought her favourite imported cocoa powder from Singapore. She gave me some and asked me to bake for her Mocha cupcakes with butter cream frosting. The last time, which was also the first time that I baked this cupcakes, I gave her some to try and she just loved them. She likes the cake being moist, with rich chocolate taste and the butter cream goes very well with the cupcake.

The following day, I woke up in the early morning and baked 2 portions of the recipe. Each portion can yield about 12 cupcakes and that won't be enough for me to go around.

Mocha Cupcakes Recipe:

• 1 1/3 cups (160g) of all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick/113g) unsalted butter, at room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 large egg, at room temperature
• ½ cup strong brewed coffee (I used 1 tbsp of Nescafe Classic instant coffee powder mixed in half cup hot water)
• ½ cup full cream milk
• 1 tsp vanilla extract
• 3/4 cup semi sweet chocolate chips

1. Mix the instant coffee powder into hot water until dissolved; set aside to cool to room temperature.
2. Preheat oven to 180 degrees C. Line cupcake pan/standard-size muffin tin with paper liners.
3. Sift together flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes.
5. Add the egg and beat until combined.
6. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
7. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 
8. Add in chocolate chips
9. Fill cupcake liners about 2/3 full.
10. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
11. Cool completely before frosting cupcakes.

Butter cream Frosting:

• 1 stick/113g salted butter, at room temperature
• 1 stick/113g unsalted butter, at room temperature
• 1 cup (205 g) shortening or creamate
• 1 tbsp Clear Vanilla extract
• 250g icing sugar
• 4-6 tbsp cold full cream milk

1. Cream the butter and shortening/creamate in the bowl of an electric mixer on medium-high speed for 5 minutes. Stopping to scrape the sides of the bowl, etc
2. Add the clear vanilla extract and combine well.
3. Reduce the mixer speed to low and begin adding in icing sugar a little at a time, until it is mostly incorporated before adding more.
4. After all of the icing sugar has been added and mixed thoroughly, increase the speed to medium-high and whip until fluffy, about a minute or two.
5. Begin adding the cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until it is completely incorporated, scraping the sides as necessary, until reach the desired consistency.

I find the above butter cream recipe is too much for the 12 cupcakes. I've halved the above recipe and find that the volume is just nice to decorate the 12 cupcakes. I used Wilton 1M decorating tip to make the swirls on the cupcakes.

The good news is the first batch of my cupcakes turned out very well. The bad news is the 2nd and 3rd batches of cupcakes did not turn out well. They sunk once cool off. My heart broke when I saw my cupcakes turned out that way. The good thing is I quickly remember I can put to good use the "not so nice" cupcakes.

I'll make cake pops!