Wednesday, 27 February 2013

Mocha Cupcakes

Oh Martha, you devious bitch you. What will you think of next?

The mutti demanded I make her Martha's mocha cupcakes for her birthday, and thus, Martha's mocha cupcakes were born. You do not disobey the mutti.

The Swiss meringue buttercream, while a pain in the meringue to make, is worth the effort. Look at those delicious, mocha peaks! (If I had a dollar for every time I heard that...yeah, I'd probably only have a dollar. My life needs more excitement.)

Mocha Cupackes from Martha Stewart's Cupcakes

2 1/2 cups cake flour, sifted
2 tbsp cocoa powder
1/2 cup butter
1 1/12 cups packed light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
3/4 cup freshly brewed espresso (just coffee worked fine, I found)
1 tbsp instant espresso powder

1. Heat over to 325F.
2. Whisk together cake flour, and cocoa. With your mixer on medium-high, cream butter until light and smooth. Add sugar, eggs and beat until fluffy. Add vanilla, baking soda and salt; continue beating.
3. Reduce speed and add flour mixture in three batches, alternating with sour cream. Mix coffee and espresso powder together, mix into batter until smooth.
4. Divide evenly between cups, filling each three quarters full. Bake for 22 minutes, rotating pan half way through.

Swiss-Meringue Coffee Buttercream

1 1/2 cups + 2 tbsp sugar
2/3 cup water
2 tbsp light corn syrup
6 large egg whites, room temperature

1. Combine 1 1/2 cups sugar, water, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Continue to boil, without stirring, until syrup reaches 230F.
2. Whisk egg whites on medium-high until soft peaks form. With mixer running, add remaining sugar.
3. Pour syrup down sides of bowl in a slow, steady stream. Raise speed to medium-high. Whisk until mix is completely cool and stiff peaks form, about seven minutes. Add 2 tbsp pure coffee extract, whisking to combine.

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