Wednesday, June 15, 2011

Mocha Cupcakes from Ms. Paula Deen

So I have become the cupcake queen at work...I'll try anything once. But after one try, I have to change it and mold it and make it my own. So while I took inspiration from Ms. Deen, the Southern Belle herself, these have been edited from her original.

Now hers included a Kahlúa cream center. The problem was it was to be made with Chocolate Cool Whip - this is the holy grail of ingredients as it took me months to find. You would have thought that I was a 49er panning for gold or something. I found it after much searching and a day trip down south, but it wasn't worth it for the amount you end up putting in. Now maybe if you carve out some of the cupcake it might be worth it, but honestly these are so moist and delish - you don't need it.

Mocha Cupcakes
Yields 30 cupcakes

2 1/4 Cups flour, all-purpose
2 Cups sugar, white
3/4 Cups cocoa powder (unsweetened)
1 1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt, table
1 Cup oil, vegetable
1 Cup coffee, brewed cooled *espresso is preferred
3 Large egg, whole
8 Ounce(wt)s sour cream
1 Teaspoon extract, vanilla
24 Each chocolate covered coffee beans for garnish

Preheat the oven to 350 degrees.

Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.

Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

Coffee Buttercream Frosting for Mocha Cupcakes
1 Cup Crisco, butter-flavored sticks
6 Cups sugar, powdered
3/8 Cup cooled coffee, brewed *espresso preferred
1/8 Cup, liqueur, Kahlúa

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee and Kahlúa.

Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.