White Chocolate Mocha Cupcakes – take two

This month’s Cupcake Hero theme is Coffee in honor of host Laurie’s husband Jaos and his upcoming birthday (Happy Birthday Jaos!) I heard that one of their favorite treats at Starbucks is a white chocolate mocha. I already took one shot at a white chocolate mocha cupcake. I wasn’t happy with the white-chocolate-mochaness of it, so here’s my second try.

These cupcakes definitely taste like a white chocolate mocha. The cake is similar to an angel food cake with espresso powder in the batter. They have a subtle coffee flavor. I added some espresso over the top of the cupcakes to keep them moist and intensify the coffee flavor.

The white chocolate mousse didn’t bring enough white chocolate flavor to the table, so I also added a small layer of melted white chocolate. After quite a few different tries, this combination hit the white-chocolate-mocha flavor I was searching for. Hubby and I both couldn’t stop eating them!

Coffee Cupcakes – makes 30 – from Crazy about Cupcakes
12 large egg whites, cold
3 Tbsp espresso, at room temperature
1 Tbsp lemon juice
1 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 Tbsp ground espresso beans
1/2 tsp salt

Preheat oven to 325. Insert liners into a medium cupcake pan.

In a large bowl combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed, beat until mixture is foamy with tiny bubbles, 2-3 minutes. Gradually add 3/4 cup of the sugar until the foam is creamy white. Do not overbeat.

In a separate bowl combin 3/4 cup sugar, flour, ground espresso beans, and salt.

Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.

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.
White Chocolate Mousse – from FoodNetwork.com
1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar

In a small saucepan, heat the cream over medium heat just until it boils.

Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.

The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.

In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture.

To assemble cupcakes:
Poke holes into the cupcakes with a fork or toothpick. Spoon about 1 teaspoon of room temperature espresso on top of each cupcake.

Melt 8 ounces of white chocolate in a double boiler. Spread about 1 teaspoon of white chocolate on top of the cupcakes.

Using a small cookie scoop or a piping bag, scoop the mousse on top of the white chocolate.

Garnish with white chocolate curls and sprinkle with cinnamon.

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14 Responses to “Spring M&M Pretzel Treats”

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    1
    Sarah — April 9, 2010 at 3:06 pm

    I love this simple recipe, and it will be a great idea for my sister-in-law’s bridal shower (both she and her fiance have M names). You mention in your other posts about using a squeeze bottle – is this any particular type of squeeze bottle? I’m not sure how to find one that would work for this purpose. What do you use? Thanks!

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    mamakrystal — April 9, 2010 at 4:47 pm

    Awww, totally cute! It came up in my google reader and my stomach growled!!! YUM!

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    Teresa Bjork — April 9, 2010 at 4:59 pm

    Yum! I’m making these this weekend for birthday treats. Can’t believe you can’t find almond bark. There are stacks of it at our small-town grocery store in Iowa.

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    Jen — April 9, 2010 at 7:05 pm

    Sarah – I use squeeze bottles from Michaels. They look like this.

    Teresa – yes, it’s crazy that they don’t have almond bark out East. In the Midwest you can get it anywhere!

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    Sarah — April 10, 2010 at 3:37 am

    Thanks Jen! These are awesome. I have so many new pages bookmarked since finding your blog. P.S. I was in TJ Maxx tonight and found a jar of polka dot sprinkles, like true big polka dots, and I thought of you!

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    Baking Away — April 10, 2010 at 6:31 pm

    Do you have any Super WalMarts near you? I get them there all the time in Massachusetts. They are carried year round in the baking aisle. I’m not sure if regular WalMarts have them too.

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    mrs. c — April 11, 2010 at 10:16 pm

    These look yummy and I think that my college-age nephews would love them…how whould they travel? Have you got suggestions for things that will travel well in the mail? Thank you

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    Jen — April 11, 2010 at 11:08 pm

    mrs. c – these would travel really well. I like them straight from the fridge or freezer. I would freeze them for a few days prior to mailing. That’s what I do with anything I ship. I have great luck with cookies and brownies going in the mail.

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    KV — April 12, 2010 at 4:55 pm

    have you tried coloring almond bark before? I tried a couple months ago and it was a disaster, so just curious

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    Jen — April 12, 2010 at 6:23 pm

    KV – I have not tried to color almond bark. The Wilton’s candy melts do come in a variety of colors though, so you could use those. They are sold at Michaels or Hobby Lobby.

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    Baking Away — April 13, 2010 at 5:46 pm

    Just wanted to clarify that I meant I find almond bark at Super WalMart here in MA. I went back to see if you had responded, and I realized my comment didn’t really make much sense!

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    Jen — April 13, 2010 at 8:47 pm

    Thanks. I don’t shop much at Walmart… It’s probably better that I can’t find this stuff anywhere, otherwise I’d be making these all the time!

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