Carmel Mocha Cupcakes

Thursday, September 27, 2007

Carmel Mocha Cupcakes (from Crazy about Cupcakes) makes 24
What you will need (recipes follow):
Mocha Cupcakes
Whipped Cream
Caramel Topping
Chocolate covered espresso beans
Chocolate curls

Mocha Cupcakes
2 cups granulated sugar
2/3 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
2 cups all-purpose flour
1 tsp baking soda
5 Tbsp cocoa powder
3 Tbsp ground coffee
1 tsp salt
3/4 cup strong black coffee
2 tsp vanilla extract

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the sugar, butter, and eggs with an electric mixer on medium speed until fluffy, about 3-5 minutes. Mix in the sour cream.

In a separate bowl mix the flour, baking soda, cocoa, ground coffee, and salt.

In a measuring cup combine the coffee and vanilla.

Add the dry ingredients to the creamed mixture, alternating with the coffee mixture. Mix thoroughly.

Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Whipped Cream
1 1/2 cups whipping cream
1 tsp vanilla extract
2 Tbsp granulated sugar

In a medium bowl whip the cream, vanilla, and sugar with an electric mixer on high speed until thick.

Caramel Topping
1/2 cup packed light brown sugar
4 Tbsp (1/2 stick) unsalted butte
1/4 cup heavy cream
1 tsp vanilla extract

In a saucepan over medium heat bring the brown sugar, butter, and cream to a boil. Reduce heat to a simmer and continue stirring for 5 minutes. Remove from heat.

Stir in the vanilla. Pour over warm cupcakes

To assemble cupcakes:
Top the cupcakes with Whipped Cream

Drizzle Caramel topping in a pattern on the cupcake tops. Be careful – if it is still hot, it will melt the whipped cream!

Sprinkle with chocolate covered espresso beans and/chocolate curls or shavings.

Cupcakes, Dessert

1 comment »

14 Responses to “Boston Cream Pie Cheesecake”

#
1

Steph — November 28, 2012 at 7:39 am

This is heavenly!!!
#
2

Eva @ Eva Bakes — November 28, 2012 at 8:42 am

This looks amazing!
#
3

Bee — November 28, 2012 at 12:04 pm

I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
#
4

Ana Fleischmann — November 28, 2012 at 12:14 pm

OMG, it looks SO scrumptious! Trying it very soon!!
#
5

Mal — November 28, 2012 at 1:03 pm

Yum! I’d love a slice of this right now

Mal @ The Chic Geek
#
6

Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm
Yours looks fantastic! So funny we both had a similar idea.
- beantownbaker — November 28th, 2012 @ 9:34 pm
  
  I know! It’s always crazy when stuff like that happens.
#
7

Tim — November 29, 2012 at 6:59 am

Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
#
8

Shannon G — November 29, 2012 at 10:51 am

such a great-looking dessert! great minds 😉
#
9

Megan — November 29, 2012 at 6:09 pm
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
- beantownbaker — November 30th, 2012 @ 10:38 am
  
  Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
#
10

Tracy — December 3, 2012 at 5:34 pm

I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
#
11

zahraa saab — May 13, 2014 at 3:18 pm
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
- beantownbaker — May 17th, 2014 @ 6:10 pm
  
  Just for a couple hours. It is just to make it more firm.