Mocha Cupcakes

What's up peeps? Haven't blogged in quite a while. Been quite busy with a few activities here at the homefront. I miss writing here a little bit and sharing my adventures in the kitchen.

The weather's been pretty hot and it dampened by spirit just a tad when it came to baking. The heat was quite "strong" running up to 38degrees in the afternoon. I was really tempted to fry an egg on the street and record it and post it here but the neighbors might think I'm being juvenile, ha ha ha.

Anyway, I've been itching to try new cupcake recipes these past two weeks. My pantry is stocked up except for some a pack of Hershey's Chocolate Chips which seemed to have run out of stock from the supermarkets nearby. I tried other brands but they're not quite the same. Hubby particularly likes the Special Extra Dark Chocolate chips.

I've been thinking of some cupcake ideas for upcoming occasions.....

I have a few ideas and I will share them with you here when I am done.

In the meantime, I quickly baked some Mocha Cupcakes since I have been craving for mocha cake for the whole week. Everything's mocha...

Mocha cake base with mocha buttercream...

I only had coffee granules at home that's why my icing is speckled :-)

The cake has a meringue component, so it shrunk considerably after taking out of the oven. I probably did something wrong. Other than that, the cake baked beautifully.

Here's the recipe that I used, with minor changes:



Mocha Chiffon Cake
Adapted from recipezaar.com

2 teaspoons instant coffee powder or instant coffee granules
3/4 cup hot water
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
2 ounces semisweet chocolate, grated (I cheated and used 1/3 cup chocolate syrup instead)


1. Line cupcake tuns with paper liner and preheat oven at 375 degrees. Meanwhile, dissolve coffee powder in hot water, cool to room temperature.
2. In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed. (I sifted them together then whipped them manually with a small whisk, to incorporate all the ingredients).
3. Make a well in centre, add oil, egg yolks, vanilla and cooled coffee.
4. Beat with a wooden spoon until smooth.
5. In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
6. Pour batter over egg whites, fold in carefully, adding chocolate syrup towards the end.
7. Fill cupcake tins 3/4 full and bake for 18 minutes.
8. Remove from pan and cool completely before frosting.




Mocha Butter Cream
Adapted from Wilton's Mocha Buttercream Recipe

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 square unsweetened chocolate, melted (I used 1 tablespoon chocolate syrup)
1 tablespoon instant coffee (I only had coffee granules at home, which someone gifted to us, since we don't drink any coffee. Hence, the speckled icing)
1 teaspoon clear vanilla extract (I used regular vanilla)
4 cups (approx. 1 lb) confectioners' sugar (I used probably 2 cups, maybe less)
2 tablespoons milk (didn't use milk at all, because my icing wasn't dry)
Makes: About 3 cups.

1. In large bowl, cream shortening and butter with electric mixer until light and fluffy.
2. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often.
3. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy. (I did not add any milk since I used less sugar than what is prescribed in the recipe)