From Martha Stewart's CupcakesI got the idea of these cute little cupcakes with buttercream kiss from Little Cupcakes for they do both normal size and this small size. And i'm so lucky that i can find the small paper liner here in Bangkok!
I did match the mocha cupcake with caramel butter cream myself. On Martha's book, she matched it with 'seven-minute frosting' which is kind of meringue frosting.
another thing, i did adjust the recipe for a bit, change sour cream to milk, for i didn't have sour cream at home on that day and it turned out ok.
Mocha Cupcakes
2 1/4 cups cake flour (not self-raising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter at room temperature
1 1/2 cup packed light-brown sugar
2 large eggs at room tempature
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk at room temparature (if you want to use Martha's recipe, use 1/2 cup sour cream instead.
3/4 cup freshly brewed espresso
1 tablespoon instant coffee (actually Martha said 'instant espresso coffee' but i didn't have, so i just used normal instant coffee.)
1. preheat oven to 325F and line the muffin tray (you can use normal size or mini size like i did) with paper liners.
2. sift together cake flour and cocoa powder.
3. with electric mixer on medium-high speed, cream butter until smooth and light. Add brown sugar and eggs, beat untill fluffy. Add vanilla, baking soda, and salt; beat to combine thoroughly.
4. reduce speed to low. add flour mixture in three batches, alternating with two additions of milk (or sour cream), and beating until just combined after each. mix together brewed espresso and instant coffee (or espresso powder); add to batter, and beat until smooth.
5. devide batter evenly among lined cups, filling each three-quarters full. Bake for 20 minutes or until a cake taster inserted in centers comes out with only a few moist crumbs attached. Transfer tins to wire racks to cool.
Caramel Buttercream (makes 4 cups)
1 cup plus 2 tablespoons sugar
1/4 cup water
1/4 cup heavy cream
1 1/2 cups unsalted butter at room temperature
4 large egg whites
1 teaspoon pure vanilla extract
1. combine 1/2 cup plus 2 tablespoons sugar and the water in a heavy saucepan. Heat over medium, stir occationally until sugar is dissolved. cook until the mixture is very dark ember. remove from heat; add cream in a steady stream (the mixture will be spatter), stirring with a wooden spoon until smooth and combine, let cool.
2. with electric mixter on medium-high speed, cream butter until pale and fluffy. in the heatproof bowl of a standing electric mixer, combine remaining 1/2 cup sugar and the egg whites. set bowl over a pan of simmering water; whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
3. attach bowl of egg white mixture to the whisk attachment. starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. continue whisking until egg mixture is fluffy and glossy and completely cool, about 10 minutes. reduce speed to medium-low. add beaten butter, about 1/4 cup at a time, mixing well after each addition. mix in vanilla.
4. switch to the paddle attachment, with mixer on medium-low speed, very slowly pour in caramel; beat until caramel is fully incorporated.
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