Real Recipes From Real Home Cooks ®

mocha-chip cupcakes w/chocolate s-cream frosting

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From a cookbook.

yield 12 serving(s)
cook time 20 Min
method Bake

Ingredients For mocha-chip cupcakes w/chocolate s-cream frosting

  • FOR THE CUPCAKES
  • 3 oz
    unsweetened chocolate, chopped
  • 1 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    unsalted butter, room temperature
  • 1 c
    sugar
  • 2
    eggs
  • 1 1/2 tsp
    vanilla
  • 2 tsp
    instant espresso powder, dissolved in 1/2 cup cool water
  • 2/3 c
    semisweet chocolate chips
  • chocolate sour cream frosting (below)
  • FOR CHOCOLATE SOUR CREAM FROSTING
  • 2 oz
    unsweetened chocolate, chopped
  • 1 Tbsp
    unsalted butter
  • 1/3 c
    sour cream
  • 3/4 tsp
    vanilla
  • pinch of salt
  • 1 1/2 c
    powdered sugar, spooned and leveled
  • milk, if needed

How To Make mocha-chip cupcakes w/chocolate s-cream frosting

  • 1
    Position a rack in the lower third of the oven and heat the oven to 350. Line 12 standard size muffin cups with paper liners. Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.
  • 2
    Sift the flour, baking soda, and salt into a small bowl. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until the butter is smooth, 30-60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixture, scrape the bowl and beats, and then beat on medium high speed until the mixture is light and fluffy, 2-3 minutes. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended.
  • 3
    On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand. Portion the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20-22 minutes. Let them cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.
  • 4
    To make the frosting: Put the chocolate and butter in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate mixture is melted and smooth. Set aside to cool until barely warm.
  • 5
    In a medium bowl, whisk the sour cream, vanilla, and salt to blend. Gradually whisk in the powdered sugar until smooth. Add the chocolate mixture and beat it in with the whisk until the frosting is smooth and creamy. The frosting must be thick and spreadable. If it's too thick, thin it with droplets of milk. If it's too thin, chill it briefly, stirring occasionally, until adequately thickened.
  • 6
    Put a generous amount of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 minutes before serving.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT