This cupcake was created during my Project Cupcake last weekend. It starts with my favorite chocolate cupcake recipe, then I topped it with espresso buttercream, and finally, generous swirls and ribbons of mascarpone whipped topping. Add some chocolate shavings, and a small straw, or a Pirouline wafer stick (available in several flavors) to complete the look of a Latte!
This chocolate cupcake recipe is from my Elegantly Sweet Shoppe menu! I have made hundreds (ok maybe thousands) of these cupcakes! It’s my favorite for several reasons – first of all, it makes the prettiest, rounded tops – not all recipes can! This one also gives you lots of room to add a cream or fruit filling, and the rounded top allows for a beautiful shape to your frosting! They stand up well to fillings and frostings. They are rich, dark, moist, and chocolatey! I use only the best, Dutch process high fat cocoa powder – from Penzey’s spices. (available online at www.penzeys.com) .
One recipe will make about 15 regular size cupcakes. (Feel free to double this for more!) Prepare muffin pan with paper liners. Bake at 350 degrees for 16 – 18 min.
Ingredients:
- 3 oz. bittersweet or semi-sweet chocolate, chopped.
- 1/3 c Dutch processed cocoa powder
- 1 c hot coffee
- 2 tsp espresso powder
Combine chocolate, cocoa powder, coffee, and espresso powder in a small bowl, and let sit for about 5 min – to melt the chocolate. Then stir gently using a whisk, til blended and smooth. Set aside to cool.
In the bowl of a stand mixer with a whisk attachment, add:
- 2 large eggs
- 1/3 c vegetable oil
- 2 tsp white vinegar
- 1 tsp vanilla extract
Mix til blended. SLOWLY pour chocolate mixture into mixing bowl, while mixer set on LOW speed.
Combine dry ingredients into a separate bowl, and sift together, or blend using a whisk.
- 1 c all purpose flour
- 1 c sugar
- 1 tsp salt
- 1 tsp baking soda
Add dry ingredients SLOWLY into mixing bowl with wet ingredients. Keep mixer on LOW speed until all dry ingredients added, then increase speed to med. Blend until very smooth.
Using a large ice cream scoop – add batter to each cup til 3/4 filled. (I usually use 1 1/3 scoop for each cup).
Bake at 350 for 16 – 18 min., until tops are rounded, and no longer “wet” looking. Test for doneness using a toothpick – should come out clean when inserted into the center. Cool completely.
For the espresso buttercream, combine:
- 2 sticks of unsalted butter, room temp
- 4 oz cream cheese, room temp
- 4 c powdered sugar
- 1 1/2 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, using a 1M open star tip. Refrigerate while you make the whipped cream topping.
For this, I whipped: 1 1/2 c heavy whipping cream til stiff peaks form. While whipping, gradually add: 3/4 c granulated sugar, and 1 tsp vanilla. Whip until well-blended.
Add 8 oz mascarpone cheese. Add this by spoonfuls, while the mixer is on med. Mix til well blended and smooth. Don’t over-whip, but mixture should be very stiff.
Add mixture to a piping bag, with a 1M open star tip. Pipe this onto the cupcakes, to resemble the topping on a Latte!! To get the “ruffled” look, you will need to squeeze the bag a little firmer, while slowing moving the tip around the cupcake.
Then sprinkle with thinly chopped chocolate, or chocolate shavings. Insert a small straw or wafer cookie, and this cupcake is ready to drink! I mean eat!
