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.
oh wow- this looks absolutely incredible! I have yet to make homemade marshamallow… it’s been on my list. love the idea of a girls night slumber party though, grown up style 🙂
beantownbaker — March 18th, 2014 @ 8:06 am
Homemade marshmallow is SO GOOD. You need to make some for sure!
This sounds amazing, maybe I will make soon!
These look delicious and that sounds so fun! Here are some s’mores recipes I’ve enjoyed:
http://www.averiecooks.com/2013/08/soft-and-gooey-loaded-smores-bars.html
http://iowagirleats.com/2013/07/17/smore-rice-krispie-treats/
http://leaandjay.wordpress.com/2012/05/07/peanut-butter-smores-bars/
http://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/
http://www.howsweeteats.com/2010/04/smores-brownies/
Wow! These look decadent and delicious!
These bars look amazing! I love s’mores, so these are right up my street! Definitely a recipe to try out! 🙂
Great, I will try it, thanks!