White Chocolate Mocha Cupcakes

6/28/2016

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?

I created a cupcake version of a popular coffee drink and I even added a little dark chocolate garnish to the top to resemble the steam coming off of a hot beverage. Even though this cupcake won't give you the same feeling of warmth between your fingers, it might just warm your tummy even more than sipping a hot beverage.

White Chocolate Mocha Cupcakes
Yield: 24 cupcakes
Ingredients:
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
4 eggs
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.

Add the flour mixture, alternating with the liquid mixture, beating just until all ingredients are incorporated.

Divide the batter evenly between the cupcake liners.

Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 10 minutes, then transfer to a wire rack to cool completely.