Mocha Cuppin' Cakes 48

Mocha Cuppin' Cakes

Chocolate Buttermilk Cupcakes
*courtesy of Magnolia Bakery
350 degrees/Makes 24 cupcakes

INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

INSTRUCTIONS

1) Line two 12-cup muffin tins with cupcake papers. Set aside.
2) In a small bowl, sift together the flour, salt and baking soda. Set aside.
3) In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4) Add the sugars and beat until fluffy, about 3 minutes.
5) Add the eggs, one at a time, beating well after each addition.
6) Add the chocolate, mixing until well incorporated.
7) Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
8) Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
9) Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Mocha Meringue Buttercream

INGREDIENTS

4 large egg whites
3 sticks butter softened (1.5 cups)
1 cup sugar
1/4 teaspoon cream of tartar
8 oz bittersweet (or semisweet if you prefer) best-quality chocolate
1 tablespoon espresso powder

INSTRUCTIONS

1) Place chocolate in a double boiler over simmering water on low heat for approximately 5–10 minutes. When chocolate is nearly all melted, add espresso powder and stir until mixture is completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
2) Place egg whites and sugar in a bowl and blend. Put the bowl over a pan of simmering water and whisk constantly until the mixture is warm to touch. (A good test is to dab your fingertips into the mixture and rub them together. If you can't feel any sugar crystals, the mixture is ready.)
3) Beat on medium-high for about three or four minutes. When soft peaks form, add cream of tartar and increase speed to high. Whisk for about 8 minutes more until stiff peaks form. (You'll know the meringue is done when you place your hands on the sides of the bowl and it is no longer hot; it is room temperature or cool to touch.)
) Switch to paddle attachment and turn the mixer to low. Add butter, 3 tablespoons at a time until all combined. Scrape down sides. (Don't worry if your meringue is beginning to look soupy; just keep the faith!)
5) Add cooled chocolate to the mixer and combine on low, scraping down sides if necessary. (Now, it looks really soupy!)
6) Increase mixer to high speed and beat for one minute. You'll hear the meringue slap the sides of the bowl, which means it is ready!

Assembly

1) Frost cooled cupcakes with frosting either by piping or using an off-set spatula.
2) Garnish as desired.

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