Thursday, July 22, 2010

Coffee Break

I cannot make coffee. It's a sad truth. I haven't found the perfect ratio of coffee grounds and water. Personally, I prefer it when someone else makes my coffee for me, the wonderful Dunkin' Donut employees, my mom the coffee grinder master, or best of all a Starbucks Barista. Okay, from Starbucks you can't get normal coffee, but rather the Mocha Frappuccino Light with Whip... my starbucks drink of choice. I'm trying to wean myself off the "whip" since it basically doubles the fat and caloric intake (and negates the point of ordering a light frap). Yum, definitely wishing for a starbucks drive-thru right about now.

Or, one of these babies.

Mocha Cupcake with a Coffee Buttercream Whip.

Almost as good as a drink from Starbucks.

Mocha Cupcakes with a Coffee Buttercream Whip
Adapted from Cupcake Heaven

-3 oz bittersweet chocolate, chopped
-10 tablespoons unsalted butter, room temperature
-3/4 cup granulated sugar
-2 eggs
-2 tablespoons unsweetened coca powder
-3/4 cup self-rising flour
-2 teaspoons instant coffee dissolved in 1 tablespoon boiling water
-1/4 cup chocolate chips or chocolate-covered coffee beans

Preheat the oven to 35o degrees.

Melt the chocolate and set aside to cool slightly.

Beat the butter and sugar together in a bowl. Beat in the eggs, one at a time. Stir in the melted chocolate and cocoa powder. Sift the flour into the mixture and stir in, then stir in the coffee, followed by the chocolate chips.

Spoon in cupcake liners (makes about 12 cupcakes) and bake for 20 minutes.

-7 tablespoons unsalted butter, room temperature
-1 2/3 cups confectioners' sugar, sifted
2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water.
*double if you are going to pipe the frosting.

Beat the butter, sugar and coffee together until fluffy. Frost cupcakes and sprinkle with grated chocolate to decorate.

Enjoy your coffee break!

1 comment:

  1. That's my exact Starbucks drink of choice too! These cupcakes sound amazing. I'm copying this recipe down!