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Festive Mochaccino Layer Cupcakes
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Cupcakes are irresistible when garnished with a fluffy filling and topping, |
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Ingredients for Cupcakes:
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1-1/4 cups whipping cream (35%)
1/4 cup brewed coffee
1 egg
1-1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Ingredients for Mocha Frosting:
2/3 cup semi-sweet chocolate chips
2 tbsp brewed coffee
1 tbsp vanilla)
Pinch ground cinnamon
1-1/4 cups whipping cream (35%), divided
Cinnamon hearts (optinnal)
Directions for Cupcakes:
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Preheat oven to 350°F (180°C).
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Line a 12-cup muffin pan with large-size paper, liners.
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In a large bowl whisk together sugar and cocoa. Gradually whisk in whipping cream until blended; whisk in coffee and egg.
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Sift together flour, baking powder, baking soda and salt over cream
mixture without stirring; when done stir until batter is smooth and
blended.
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Spoon into prepared muffin cups. Bake for about 25 minutes or until
tops spring back when lightly touched.
- Let cool completely on wire rack before frosting.
Directions for Mocha Frosting:
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In a heatproof bowl set over a saucepan of hot, not boiling water, melt
chocolate chips with coffee, cinnamon and 1 tbsp of the cream; stir
until smooth. Let cool slightly.
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In a large, chilled bowl, whip remaining cream to soft peaks. Fold
one-quarter into chocolate mixture until blended; beat chocolate
mixture into remaining cream. Chill until stiff.
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Peel paper from cupcakes; cut each cake in half crosswise. With a
spatula or piping bag, spread or pipe frosting over bottom cake layers.
Top with cake tops and
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decorate with remaining frosting and cinnamon hearts (optional).
Makes 12 cupcakes.
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