Mocha Cupcakes
Need a gluten free dessert? Mocha Cupcakes could be a spectacular recipe to try. One serving contains 369 calories, 4g of protein, and 23g of fat. This recipe serves 32. For $1.41 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 901 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. Many people really liked this American dish. It is brought to you by Baking A Moment. If you have chocolate covered espresso beans, unsweetened cocoa powder, vanillan extract, and a few other ingredients on hand, you can make it. With a spoonacular score of 18%, this dish is rather bad. Try Mocha Cupcakes, Mocha Cupcakes, and Mocha Cupcakes for similar recipes.
Servings: 32
Ingredients:
chocolate covered espresso beans, for garnish
1 batch Simply Perfect Chocolate Cupcakes*
4 egg whites
1 1/3 cups granulated sugar
3 tablespoons instant espresso powder
8 ounces semi-sweet chocolate, melted and cooled slightly
22 tablespoons (2 sticks plus 6 tablespoons) unsalted butter, softened but cool
unsweetened cocoa powder, for garnish
1 teaspoon vanilla extract
2 tablespoons water
Equipment:
mixing bowl
whisk
pot
bowl
Cooking instruction summary:
Bake the cupcakes according to the recipe instructions.Place the egg whites and sugar in a large metal mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger (about 10 minutes).Remove the bowl from the heat and whisk on medium speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl. Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. Fold in the melted chocolate.Place the instant espresso, water, and vanilla in a small bowl and stir together. Whip the liquid into the chocolate buttercream, then transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting onto the cooled cupcakes, and dust with cocoa powder. Garnish with a chocolate covered espresso bean.
Step by step:
1. Bake the cupcakes according to the recipe instructions.
2. Place the egg whites and sugar in a large metal mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger (about 10 minutes).
3. Remove the bowl from the heat and whisk on medium speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
4. Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. Fold in the melted chocolate.
5. Place the instant espresso, water, and vanilla in a small bowl and stir together. Whip the liquid into the chocolate buttercream, then transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting onto the cooled cupcakes, and dust with cocoa powder.
6. Garnish with a chocolate covered espresso bean.
Nutrition Information:
covered percent of daily need
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