July 5, 2012

Mocho Choco Cupcakes


These days, nothing is more therapeutic than baking that favorite cake of mine. The aroma of the freshly baked goodies fills the house and lifts any low mood I am facing. Yesterday was complete chaos in the kitchen. I think I outdid myself by making a lot of things at a stretch.  Now when I think of it, I am not sure how I did it especially with a clingy toddler in the house. The photographs however will tell you that I had a toddler up my back while I was trying really hard to take a decent picture. Thanks to Smita Mathews for sharing this lovely cupcake recipe.  It is a keeper. It has a distinct flavor of coffee with the wonderful combination of chocolate. Proved again that a combination of coffee and chocolate is truly a match made in heaven. 

You will need:
Eggs - 2
Unsalted Butter - 125 gm, softened
Caster Sugar - 1 cup 
Milk - 3/4 cup
Vanilla Essence 1 tsp
Instant Coffee Powder- 2 tbsp
Cake Flour - 2 cups (Check tips & tricks page on top for substitution)
Baking Powder – 3 tsp
Chocolate Chips - 1/2 cup (Coat it in a little flour to avoid it from sinking to the bottom of the cake) 
Preheat the oven to 180 C for about 10 minutes prior to baking.
Line a 12-cupcake pan with cupcake liners.
In a medium sized bowl, beat together the eggs, butter and sugar until light and fluffy.
Sift together the baking powder, cake flour and the coffee powder.
Add the milk, sifted flour mixture, vanilla essence and stir to combine.
Beat with an electric mixer for 2 minutes until light and fluffy.
Stir in the choc chips.
Divide the mixture between the prepared cupcake tin and fill it until they are a slightly more than half.
Bake for 18-20 minutes until risen & firm to the touch.
Cool for a few minutes, and then transfer to a wire rack to cool fully before icing. 

Mocha Icing
Unsweetened cocoa powder- 1/3 cup 
Strong brewed coffee - 1/3 cup 
Confectioners' sugar - 3 cups 
Butter -1/3 cup 
Salt - 1/8 teaspoon
Vanilla extract - 1 teaspoon

Directions
Heat coffee and cocoa in small sauce pan for a minute stirring all the time. It will thicken slightly.Remove from heat.  
Add sugar, butter, salt, and vanilla. Beat until blended.
Scrape bowl, and beat icing until it has a spreading consistency.
If you find the icing too runny, refrigerate until it thickens. 

1 comment:

  1. I made this last night…..it was so easy and so great.
    Conference Centre Manchester

    ReplyDelete