I know that I am going to offend some serious coffee drinkers when I say this but I have to admit that I love drinking coffee in the winter mostly because of the intoxicating aroma and the feel of the warm cup in my cold hands. Surely, I cant be the only person who orders steaming hot cups of coffee in the winter, simply as a hand warmer. Right?
Yield: 24 cupcakes
For the cupcakes:
5 oz. semisweet chocolate, coarsely chopped
2 cups cake flour
1/2 tsp. salt
1/2 cup sour cream
5 tbsp. cocoa powder
2 1/2 tsp. baking soda
2 tsp. vanilla extract
1 1/2 cups hot coffee
12 tbsp. unsalted butter, softened
1 1/4 cup plus 2 tbsp. brown sugar
For the whipped cream:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream
White Chocolate Buttercream
2 cups sugar
8 egg whites
3/4 teaspoon cream of tartar
1 bar of white chocolate
5 sticks butter
To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. In a double boiler, melt the chocolate. Let cool slightly.
In a medium bowl, sift together the flour and salt.
In another bowl, whisk together the sour cream, cocoa powder and baking soda.
Mix to form a paste and then slowly whisk in the coffee.
In a small bowl, whisk together the eggs and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.
Slowly add the egg and vanilla mixture and beat until combined.
Add the melted chocolate and beat well.
Prepare a batch of white chocolate buttercream.
Combine egg whites, sugar and cream of tartar in bowl of a standing mixer.
Heat over a double boiler until warm to the touch.