Mocha Cupcakes

Martha Stewart Living | Martha Stewart’s Cupcakes | Clarkson Potter, 2009 | Makes 24

Dramatic peaks of coffee-flavored seven-minute frosting and a single coffee bean crown mocha cupcakes; the coffee variation of Swiss meringue buttercream and chocolate-covered espresso beans would be delicious substitutions—Martha Stewart Living

convert Ingredients
For the cupcakes
2 1/4 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sour cream, room temperature
3/4 cup freshly brewed espresso
1 tablespoon instant espresso powder (not instant coffee)
Seven-Minute Frosting (coffee variation)
Coffee beans, for garnish

For the frosting
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
2 tablespoons pure coffee extract

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Method
Make the cakes
1. Preheat oven to 325°F (160°C). Line standard muffin tins with paper liners.

2. Whisk together cake flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely be¬fore removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, use a small spoon to dollop cupcakes generously with frosting and make decorative peaks. Garnish each cupcake with a coffee bean before serving.

Make the frosting
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230°F (110°C).

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3. As soon as sugar syrup reaches 230°F (110°C), remove from the heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Add 2 tablespoons coffee extract, whisking to combine. Use immediately.

Recipe © 2009 by MSL Omnimedia, Inc. Photo © 2009 Con Poulos. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.