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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)
This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.
Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.
WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂
Mmmm….chocolate! Looks fantastic 🙂
Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.
Wow.
That is one amazing way to celebrate.
OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!
While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
~ingrid
Did anyone count the calories? 😉
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
gloof
Talk about death by chocolate! That looks incredible!
This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!
omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!
wow. that looks amazing
Looks absolutely fabulous. Really wonderful photos too!
So glad I stumbled upon your blog.
🙂
ButterYum
beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)
Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)
this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!
Wow!! Just the way the CHocorango likes! Kinda perfect!
When I made this, I almost went into a chocolate coma. But it was totally worth it!!!