Mochaccino Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• 1 teaspoon baking powder
• 1 tablespoon hot water
• 2 tablespoons dutched cocoa powder
• 1 tablespoon granulated coffee

For The Coffee Butter Cream…

• 6 ounces unsalted butter softened
• 8 ounces of powdered sugar
• ½ teaspoon salt
• 2 teaspoons granulated coffee
• 2 teaspoons hot water

For The Whipped Cream…

• ½ cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon gelatin
• 2 teaspoons hot water
• 1 teaspoon vanilla

For The Topping…

• Cocoa Powder
  

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes

colour. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15

seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Dissolve coffee and cocoa powder in hot water and stir through the batter.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated

oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a

few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt.

Dissolve coffee in hot water and add then mix with an electric mixer until light and fluffy.

Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with

the peppermint butter cream

To make stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the

cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour the

cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks

start to form.

Cover the tops of the cool cupcakes with whipped cream and sprinkle with cocoa powder.

The topping is the specialty of this cupcake. it takes some time to make but worth making. Enjoy!