Friday, September 17, 2010

Mocha Cuppy's W/ Coffee Buttercrm:

1 and 1/3 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup half & half
1/2 cup very strong brewed coffee
1 tablespoon vanilla extract
1 stick butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg

Preheat oven to 350 degrees and line cupcake pans with liners.

In one bowl, whisk together flour, cocoa powder, baking powder, and baking soda and set aside. Measure out the milk, coffee, and vanilla together into a measuring cup.

In another bowl, beat butter and sugars until light and fluffy. Add the egg and mix well. Alternately add the flour mixture, then the coffee mixture, ending with the flour mixture.

Fill cupcake liners about 2/3 full. Bake about 15 - 18 minutes. Cool completely before frosting.

Coffee Buttercream:

6 teaspoons meringue powder
6 tablespoons warm water
3/4 cup sugar
2 sticks butter, cut into 16 pieces (room temperature)
2 - 3 tablespoons strong brewed coffee (room temperature)

In a large heatproof bowl (or stand mixer bowl) combine meringue powder, water, and sugar. Place bowl over saucepan of simmering water and whisk constantly until sugar is dissolved. Remove from heat and transfer to stand mixer.

Using the whisk attachment, whip mixture on high until it holds stiff peaks (about 6 - 7 minutes). Continue beating and add the butter a few pieces at a time. Add coffee. Continue beating until buttercream is thick, smooth, and glossy (about 3 - 5 minutes).