java jabber and the cupcakes who follow.

Hubba hubba mocha...

After many a request from my hermitized sister (I say ‘hermitized’ since she now lives in a cave of legal brief walls and coffee mugs), I made a second attempt at the Expresso/Mocha cupcakes, which pair her two favorite things in the world of food (coffee + chocolate) together in all-consuming deliciousness.

The first time around, I simply [cheated] by putting instant coffee into the batter AND frosting AND put some Kahlua for good measure.

Strong flavor chocolate is. DUH.

So of course, those simply came out as chocolate cupcakes, although they had a slight aroma of coffee in them. But that served to be insufficient for MADAME A. No, she must have a full throttled dosage of coffee in each bite! Lest she isn’t able to write her appellate briefs. God forbid.

Since I had made the chai spice cupcakes by brewing the actual chai, the same would apply to the coffee — except, being the lazy person I am, I brewed the instant coffee and added Kahlua. Then the same measure of the brewed coffee replaced the water component of the batter and VOILA! Not only was the mocha flavor more evident, the cake itself incredibly moist without falling apart.

For the filling, I brewed a 1/2 cup of the coffee + chocolate frosting + another shot or two of Kahlua. It turned out more liquified than I had wanted, so I’m thinking for attempt #3, I use less liquid for the base and maybe thicken the mixture with heavy cream.

[YUM.]

Devour the imagery if you will…

Whoa! to all this java.

RECIPE:

Prepare chocolate cake batter as usual — forego adding the water component (approx. 1 cup or so).

Boil water to a boil in a small pot or sauce pan, add 1 tablespoon of instant coffee OR brew 1 cup of coffee from fresh coffee beans, whichever method is preferred.

N.B. — I’m willing to try brewing fresh coffee in different flavor profiles (caramel truffle, dark roast, etc) if someone is willing to eat them.

Brew for 15 minutes, occasionally stirring the pot. Add 3 tablespoons of Kahlua and continue to stir.

Pour 1 cup of the batch of coffee into a separate cup and allow to cool. If you add hot coffee to the batter, it will cook the eggs… ew.

Once the coffee is added to the batter, stir and proceed to fill into cupcake papers. Bake as usual. Cool in the freezer if you’re in a hurry, fridge if you plan on filling the middles the next day.

Filling:

1/2 cup brewed coffee, keep on medium heat.

1 cup of milk chocolate frosting (ready-made or from scratch)

3 tablespoons Kahlua

Heat the ingredients above for 5-10 minutes, continuously stirring the entire time. Take the pot off heat and cool in the fridge for 24 hours (or freezer for 6 hours).

Once the filling is ready, core the middle of the cupcakes (spoon out middle of the cake or use an apple corer). Fill the middle of the cupcake with the filling, allow for some to spill outwards to the surface of the cupcake. The filling will form a muted glaze on the surface of the cake.

Proceed to stuff your face and the faces of others 🙂

— Nita

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