White chocolate mocha cupcakes

Thursday, January 24, 2008

White chocolate mocha cupcakes

The theme for this month’s Cupcake Hero is coffee. Since white chocolate mocha is one of the favorites of the judge this month, I decided to make white chocolate mocha cupcakes. After making these cupcakes, I wasn’t satisfied with the flavor… To clarify, everyone loved the taste of this cupcake, they just didn’t taste white-chocolate-mocha-ey. They tasted gingerbread-ey. I plan to make another cupcake to enter into the Cupcake Hero.

White Chocolate Mocha cupcake (adapted from White Chocolate Cupcake in Crazy about Cupcakes – original recipe shown below with my changes in Italics) – makes 24
2/3 cup milk
1 Tbsp white vinegar
2/3 cup unsalted butter, at room temperature
1 1/3 cup granulated sugar
3 large eggs, at room temperature
1 1/4 cups white chocolate chips – I used 4 oz white chocolate + 1/2 cup white chocolate chips
1/3 cup water – I omitted the water
1 tsp vanilla extract
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp instant espresso, divided

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

Combine the milk and vinegar in a cup. Set aside for at least 5 minutes. Combine the vanilla extract with 1/2 Tbsp instant espresso and set aside.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition.

Combine 1/2 cup of white chocolate chips and the water in a small saucepan. Heat over low heat until melted, stirring continuously. Here, I used a double boiler to melt the 4 oz of white chocolate.

Add the vanilla and white chocolate mixture to the creamed mixture.

In a separate bowl combine the flour, baking soda, salt and 1.5 Tbsp of instant espresso.

Add the dry ingredients to the creamed mixture, alternating with the milk-and-vinegar mixture, beating for 1 minutes after each addition. Fold in the remaining white chocolate chips. Note: to prevent the chips from all sinking to the bottom of the cupcakes, roll them around in a bowl with 2 Tbsp flour prior to adding them to the batter.

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.

For the White chocolate buttercream, I used the same recipe that I have used before for the White Chocolate Blueberry cupcakes I made last summer. I sprinkled the cupcakes with some ground nutmeg. I think this may have also contributed to the gingerbread-ey flavor.

Cupcakes, Dessert

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18 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

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1

FunandFearlessinBeantown — March 30, 2012 at 7:53 am

I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
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2

Elizabeth — March 30, 2012 at 8:27 am

Brown butter makes everything better!
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3

In and Around Town — March 30, 2012 at 8:31 am

I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
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4

Mrs. Williams — March 30, 2012 at 8:35 am

I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
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5

Judy — March 30, 2012 at 9:40 am

I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
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6

Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
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7

Colleen — March 30, 2012 at 10:52 am

I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
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8

Carrie's Sweet Life — March 30, 2012 at 8:29 pm

These look awesome, I am still searching for the perfect recipe!
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PB and Peppers — March 31, 2012 at 7:05 am

The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
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10

Megan — April 1, 2012 at 5:32 pm

These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
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nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
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12

Courtney — April 15, 2012 at 11:14 am

I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
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13

mega — May 16, 2012 at 9:16 am

aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
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14

Kaila — January 4, 2013 at 11:24 pm
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
- beantownbaker — January 5th, 2013 @ 4:31 pm
  
  They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
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15

Arghavan — February 16, 2015 at 4:17 pm

Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
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Jess — February 19, 2016 at 2:27 pm

Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
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17

Clara Gonzalez — November 22, 2021 at 12:01 pm

These look amazing! I am definitely going to make them!