Styled with my daughter Jennifer in mind! She LOVES her coffee drinks, so what better inspiration for this amazing chocolate frappuccino cupcake! There are days when she just NEEDS one of these cupcakes! She is a teacher, a musician, a writer, a wife, and a mother to 3 small children 5 and under. Most recently, she has proven to be a pretty savvy business woman in her role as a NoondayAmbassador!
https://www.facebook.com/groups/jmnoondaycollection/
My heart is touched by her dedication and drive to make a better life not only for her family, but for those women and children touched by poverty, slavery, and abuse in far away places like Africa, Guatemala, and India. She is driven by her faith, and love for humankind. People she doesn’t know, and may never know – yet she is still able to offer her heart, time, and talent to make a difference. I could not be more proud, and can’t wait to see where she goes from here!
Jen, this cupcake is for you!
I wanted to replicate the flavors of chocolate, with a hint of espresso and cream in the mix. I chose my chocolate no-egg cake recipe. http://recipesinspiredbymom.com/chocolate-no-egg-cake/. I made 2 fundamental, essential changes to accommodate this recipe, and add amazing “coffee” flavor to the cupcake itself. I changed the 1 1/2 c water in the recipe – to 1 1/2 c Starbuck’s Frappuccino coffee drink – available in the grocery store. I also added 2 tsp espresso powder. They came out perfectly moist, chocolatey, and filled my kitchen with the aroma of coffee and chocolate while baking! I think I hit my target for sure!
For the frosting, again, I wanted to make it very “frappuccino-like”. I make an espresso buttercream frosting, AND a whipped mascarpone cream topping, then sprinkled the top with chocolate shavings.
See my post for the chocolate no-egg cake recipe http://recipesinspiredbymom.com/chocolate-no-egg-cake/. Make the 2 changes I mentioned above, to turn the cupcakes into “frappuccino cupcakes! Bake 20 – 25 min at 350, and set aside to cool. The recipe made 18 – 20 reg size cupcakes. Notice the “dimple” in each cupcake! That is the trademark of this recipe, and happens every time I make them!
For the espresso buttercream, combine:
2 sticks of unsalted butter, room temp
4 oz cream cheese, room temp
4 c powdered sugar
2 tsp vanilla extract
2 1/2 tsp espresso powder
Mix the espresso powder into the vanilla until dissolved, set aside. Whip the butter and cream cheese in a stand mixer on med-high using the whisk attachment, for 5 min. until smooth, and fluffy. Reduce speed to low, and gradually add the powdered sugar. Scrape the bowl. Add the espresso-vanilla mixture, and blend until well-incorporated.
When cupcakes are completely cooled, pipe the frosting in a rose pattern onto each cupcake. Refrigerate while you make the whipped cream topping.
For this, I whipped: 1 1/2 c heavy whipping cream til stiff peaks form
Then add: 3/4 c granulated sugar, 1 tsp vanilla, and a pinch of salt. Whip until well-blended.
Add 8 oz mascarpone cheese at room temp. Add this by spoonfuls, while the mixer is on med. Mix til well blended and smooth. Don’t over-whip.
Pipe this onto the cupcakes, to resemble the topping on a frappuccino!!
Then sprinkle with thinnly chopped chocolate, or chocolate shavings. Insert a small straw, and this cupcake is ready to drink! I mean eat!
