Comments on: Mocha Cupcakes http://leitesculinaria.com/16016/recipes-mocha-cupcakes.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sat, 20 Mar 2010 16:03:00 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Linda Pacchiano http://leitesculinaria.com/16016/recipes-mocha-cupcakes.html#comment-9166 Linda Pacchiano Fri, 19 Mar 2010 17:15:52 +0000 http://leitesculinaria.com/?p=16016#comment-9166 I have a hunch: The problem could be that the recipe states Dutch-processed cocoa rather than natural or non-alkalized cocoa. The natural acidity of non-alkalized cocoa powder will react with the baking soda to create carbon dioxide necessary for leavening the cake. If alkalized cocoa powder (Dutch-processed) is used, the reaction will not take place and the cupcakes will be heavy and have a "soapy" taste. Maybe you could try non-alkalized cocoa powder rather than Dutch-processed and compare the results? It may simply be a matter of the ph balance not being correct because the wrong cocoa powder has been specified in the recipe. As I said, just a hunch but it fits the problems you are describing. You sound like a group of pretty experienced bakers so the problem may not be in the execution. I have a hunch: The problem could be that the recipe states Dutch-processed cocoa rather than natural or non-alkalized cocoa. The natural acidity of non-alkalized cocoa powder will react with the baking soda to create carbon dioxide necessary for leavening the cake. If alkalized cocoa powder (Dutch-processed) is used, the reaction will not take place and the cupcakes will be heavy and have a “soapy” taste. Maybe you could try non-alkalized cocoa powder rather than Dutch-processed and compare the results? It may simply be a matter of the ph balance not being correct because the wrong cocoa powder has been specified in the recipe. As I said, just a hunch but it fits the problems you are describing. You sound like a group of pretty experienced bakers so the problem may not be in the execution.

]]> By: Maria Peplowski, LC Recipe Tester http://leitesculinaria.com/16016/recipes-mocha-cupcakes.html#comment-9154 Maria Peplowski, LC Recipe Tester Fri, 19 Mar 2010 15:41:39 +0000 http://leitesculinaria.com/?p=16016#comment-9154 To test these, I made the cupcakes (but not the frosting). They turned out very well—moist and light. The flavor is a little on the light side, but I think that the cupcake really is a carrier for the frosting. I didn't bake them for as long as directed. Eighteen minutes was just right, and I've done the same for other recipes in this book. (I checked my oven temperature, and it's correct to within 1 or 2 degrees.) Baking the cupcakes any longer will definitely dry them out. Also the coffee is a major ingredient. I made the espresso from the espresso powder, as I don't have a machine. If your coffeee was at all bitter, it may affect the outcome. Hope this helps. To test these, I made the cupcakes (but not the frosting). They turned out very well—moist and light. The flavor is a little on the light side, but I think that the cupcake really is a carrier for the frosting. I didn’t bake them for as long as directed. Eighteen minutes was just right, and I’ve done the same for other recipes in this book. (I checked my oven temperature, and it’s correct to within 1 or 2 degrees.) Baking the cupcakes any longer will definitely dry them out. Also the coffee is a major ingredient. I made the espresso from the espresso powder, as I don’t have a machine. If your coffeee was at all bitter, it may affect the outcome. Hope this helps.

]]> By: Beth Price, Director of Recipe Testing http://leitesculinaria.com/16016/recipes-mocha-cupcakes.html#comment-9089 Beth Price, Director of Recipe Testing Thu, 18 Mar 2010 21:16:15 +0000 http://leitesculinaria.com/?p=16016#comment-9089 Oh, I'm so sorry that these cupcakes didn't turn out as expected. I'm going to ask our bakers to give this recipe a test over the weekend and try and get you some answers. Thanks for letting us know. Oh, I’m so sorry that these cupcakes didn’t turn out as expected. I’m going to ask our bakers to give this recipe a test over the weekend and try and get you some answers. Thanks for letting us know.

]]> By: jenny_bakes http://leitesculinaria.com/16016/recipes-mocha-cupcakes.html#comment-9027 jenny_bakes Thu, 18 Mar 2010 05:09:47 +0000 http://leitesculinaria.com/?p=16016#comment-9027 I picked this for our group bake last week; so far two members including myself have tried this recipe but the outcome fell somewhat short of our expectations—the cupcake was not as soft and moist as the other Martha cupcake we've attempted and had a rather overpowering baking-soda aftertaste. It could very well be an issue with the execution so would just like to throw this out there and hope to get some helpful tips from those who have had much success with this particular recipe. This is such a great site and wonderful resource for us bakers!! Thanks! I picked this for our group bake last week; so far two members including myself have tried this recipe but the outcome fell somewhat short of our expectations—the cupcake was not as soft and moist as the other Martha cupcake we’ve attempted and had a rather overpowering baking-soda aftertaste. It could very well be an issue with the execution so would just like to throw this out there and hope to get some helpful tips from those who have had much success with this particular recipe.

This is such a great site and wonderful resource for us bakers!! Thanks!

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