October 8, 2013

Chocolate Cupcake with Mocha Frosting

Cupcakes are always safer to bake as we can control the portion size and it takes lesser time. So last week for a friends get together, I decided to bake very simple chocolate ones. Never doubt the power of chocolate :P  Wanted it to look a little fancy and hence decided to use mocha frosting;  I love mocha :D and this recipe has been tried and tasted by a friend so I gave it a shot.

Packed tight and ready to go  :)
Prep Time: 30 mins
Baking Time: 30 mins
Serves: I never comment on that ;) it made 12 cupcakes though!

Ingredients :

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs ( room temperature) 
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Whipping cream - 1/2 cup
  • Instant coffee powder - 1/4 tsp
  • Milk chocolate - 0.5-1 oz / 5-6 cubes ; this depends on your love for chocolate

  • Method:


    • Preheat oven to 350 degrees and prep 12-cup standard muffin pan with paper liners.
    • Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
    • In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. 
    • With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
    • Pour batter into cups, filling each 3/4 full.
    • Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
    • While cupcakes are in oven, prepare the frosting.
    • Melt the chocolate in a microwave at low power.
    • Add coffee powder and blend well to make sure there are no lumps. Let it cool.
    • Whip the cream with electric mixer till it forms stiff peaks and add the chocolate mixture to it. 
    Tip from friend:  If you don't want to add chocolate, you can mix the coffee with a few teaspoons of whipping cream or milk and then add it to the whipped cream.

    Cool cupcakes in pan for 5 minutes; transfer to a wire rack to cool completely, then spread with frosting using a table knife or small offset spatula.
    Decorate with grated chocolate, walnut / almonds or anything of your choice.

    Enjoy baking! Bon Appetit ...

    Ajanta from Walnut Creek, CA this time :)

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