Friday, January 23, 2009
I was inspired by the Milwaukee Cupcake Queen's photo of a Hotcakes Chocolate Raspberry Cupcake.
Mine's not quite as pretty (ha), but these were quite good.
I used a variation of the double layer chocolate cake on epicurious with some egullet revisions.
2oz bittersweet chocolate
1oz unsweetened chocolate
1 1/2 c hot brewed coffee
2 1/2 c cake flour
1 1/2 c cocoa
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 1/2c white sugar
1 c brown sugar
4 large eggs
1/2 c vegetable oil
1 1/2 c sour cream
2 tsp vanilla
8 TB butter, melted
Chop chocolate and add to coffee, let stand and mix til melted, add melted butter. Sift together flour, sugar, cocoa, baking soda, baking powder and salt. In mixer beat eggs til slightly thickened, add oil, sour cream, vanilla and chocolate/coffee/butter mixture. Beat til combined. Add flour mix and beat til just combined. Bake at 300 for about 20 min(to be honest I didn't keep track of the time very well, this is my best guess).
The chocolate icing is from Dorie Greenspan's baking from her Chocolate Chocolate Cupcakes.
3 oz bittersweet chocolate (I used Ghiradelli 60%)
2 TB butter
1TB sifted powdered sugar
Basically, melt the chocolate, add the sugar, then add the butter. Frost right away as it starts to set quickly.
The coffee buttercream is a variation of Judy Rosenberg's, which we love.
1 c whipping cream
1 stick butter
1/4 cup plus 2TB powdered sugar
1 tsp vanilla
2 tsp instant coffee dissolved in 1 tsp water
Whip cream, butter and sugar with paddle until it's of frosting consistency (it may need to be warmed some to come together). Then add flavorings.
Posted by Joy at 11:17 PM