cake mix | chocolate | coffee | cupcakes | frosting | recipe

I’m cupcake-d out!

January 6, 2008

Last week I told Jay I would make him a whole batch of cupcakes JUST for him to do with as he pleases. He can keep them for himself, share them with his family, or bring them to work. Whatever. And he got to pick what kind. Of course, he picked French Toast cupcakes. My mother heard about this arrangement and of course wanted her own batch of something. I expected her to ask for Mexican Hot Chocolate cupcakes & I was preparing to tell her I didn’t have any pumpkin when she said “DONUT MUFFINS!” Having had enough of making donut muffins for the time being, I suggested Cappuccino Chip cupcakes (from the Cake Mix doctor, Anne Byrn) instead, seeing as how she loves coffee. She was very pleased with this idea. My father also has been requesting magic bars incessantly, but I’m not that crazy. Thats for another day… even I have my limits. I have knitting to get back to, for goodness’ sake!

So tonight I set out making these two sets of cupcakes. (Yes, two separate & different batches in one night. Plus dinner. I have been called certifiably insane before). But I made a simple pasta dinner with mini-meatball sauce courtesy of Prego, so it wasn’t too complicated. 🙂

The french toast cupcakes are one of my favorite recipes to make. It always goes so smoothly. Plus the smell is comforting and home-y. And cream cheese frosting always pipes out so well. I didn’t take photos of them, because they look the same as they did last time. Now on to batch #2…

For the cappuccino cupcakes, I didn’t use miniature chocolate chips. I used regular ones. And for the frosting, I used a recipe I got from Southern Living (because southerners don’t fuck around when it comes to baking). But of course you could use any recipe you think would be good on cappuccino cupcakes. So do as you wish when it comes to that. Whatever tickles your pickle. I used floral cupcake liners because… they’re for my mom. A warning: the chocolate chips sank to the bottom. I’m not sure if thats because they were large, or because the batter was loose/watery. But it didn’t seem to bother anyone who ate them. My mother actually liked it, she said they were like layered cupcakes.

Here, I give you Anne Byrn’s recipe for Cappuccino Chip cupcakes.

CAPPUCCINO CHIP CUPCAKES

Ingredients:

  • 24 paper lines for cupcake pans (2 1/2-inch size)
  • 1/3 cup water
  • 4 teaspoons instant coffee granules
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix (* or use cake mix with pudding and eliminate this step)
  • 3/4 cup whole milk
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 cup miniature semisweet chocolate chips


Mocha Buttercream Frosting

  • 2 tbsps milk
  • 2 tbsps instant coffee granules
  • 1 ½ cups butter
  • 4 cups sifted powdered sugar
  • 1 tsp vanilla extract (*or almond)


Directions:


Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the water and instant coffee in a small glass liquid measuring cup and microwave on high power for 40 seconds. Remove and stir until the coffee is dissolved. Set it aside to cool for 5 minutes.

Place the cake mix, pudding mix, milk, oil, eggs, and coffee in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in 1 cup of the chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with your finger. 18 to 20 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wine rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Mocha Buttercream Frosting (see below).

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or the back of the spoon, or pipe on using a pastry bag. Garnish with the remaining 1/3 cup chocolate chips or roasted cracked cocoa beans. The cupcakes are ready to serve.


Mocha Buttercream Frosting


Directions:

Cream butter at medium speed of an electric mixer; gradually add sugar, beating until light & fluffy. Dissolve instant coffee powder in milk, add to butter & sugar mixture; beat until spreading consistency. Stir in vanilla. Use on cooled cupcakes.**

**I didn’t wanna use TOO much frosting on them, because I felt like it was possibly coffee overkill? So I went easy on it. But if you’re a coffee freak then by all means, smear that shit on! My mom could’ve eaten the entire bowl of frosting on one cupcake. So to each his (or her) own.

Apparently my camera fixed itself, no more pixelated pictures! Hooray!

I’m officially cupcake-d out. No cupcakes… for at least… well… a few days. 😉 I’m going to hang up my apron and knit some more before packing it in. Adios.

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