White Chocolate Mocha Cupcakes

White Chocolate Mocha Cupcakes might be just the American recipe you are searching for. For 43 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 245 calories. This recipe serves 24. This recipe from Gimme Some Oven has 113 fans. It works well as a hor d'oeuvre. If you have kosher salt, cocoa powder, white chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. With a spoonacular score of 19%, this dish is not so great. Similar recipes include kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, Mocha Chocolate Chip Espresso Cupcakes, and Chocolate Espresso Cupcakes With Mocha Buttercream.

Servings: 24

Preparation duration: 130 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To Make The Mocha Cupcakes:Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined. Add the 1 teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be really runny, but don't worry!Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins. Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.To Make The White Chocolate Whipped Cream Frosting:Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring 1/2 cup of the cream to a boil in a small saucepan. When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream. Let stand for 1 minute. Stir gently until the cream is incorporated and the mixture is smooth. Let the chocolate/cream mixture stand until it is completely cool. The mixture must be at room temperature before it is added to the whipped cream.In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours. Once cooled, frost cupcakes as desired.

 

Step by step:

1. To Make The Mocha Cupcakes:Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.In an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients to the wet until combined.

2. Add the 1 teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be really runny, but don't worry!Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.

Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely. Top with the white chocolate whipped cream frosting, and either serve immediately or refrigerate for up to 48 hours.To Make The White Chocolate Whipped Cream Frosting

1. Place the chopped white chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring 1/2 cup of the cream to a boil in a small saucepan. When the chocolate is fully melted, move the bowl to a work surface and pour in the hot cream.

2. Let stand for 1 minute. Stir gently until the cream is incorporated and the mixture is smooth.

3. Let the chocolate/cream mixture stand until it is completely cool. The mixture must be at room temperature before it is added to the whipped cream.In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks.

4. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours. Once cooled, frost cupcakes as desired.

Nutrition Information:

covered percent of daily need