Cooking with Coffee ~ Mochaccino Cupcakes!

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OK, we knew the name of this dessert alone would turn on our coffee loving fans!  Make sure to pick up or order your coffee from our wonderful sponsors at Village Coffee Roastery and don't forget to tell them we sent you!! 

Mochaccino Cupcakes

Yield: 12 cupcakes

Cupcakes:

• 6 Tbsp Unsalted butter, softened                     
• 1  whole Egg                                       
• 1 Egg yolk                                             
• 3/4 cup + 2 Tbsp All-purpose flour                          
• 1/2 cup Cocoa powder                                   
• 1/2 tsp Baking soda                                      
• 1/2 tsp Baking powder                                   
• 1/4 tsp Salt                                                     
• 1/2 cup Milk                                                  
• 1/4 cup Strong brewed coffee, cooled            
• 1 cup Granulated sugar                         
• 1 tsp Vanilla                                                
• 1/2 cup Semi-sweet chocolate chips                       

Coffee Buttercream:

• 1/3 cup Unsalted butter, softened                       
• 4 cups Powdered sugar                         
• 3 Tbsp Strong brewed coffee, cooled             
• 1 tsp Vanilla  

Creme filled rolled wafer cookies (pirouettes)--for decoration                                            

1. Line muffin cups with paper liners (brown liners are best). Preheat oven to 350 deg F.

2. Stir together flour, cocoa, baking soda and powder, and salt together in a large bowl. Combine milk and coffee in a small bowl.

3. Beat butter and sugar until fluffy. Add egg and egg yolk, mixing well. Beat in vanilla. Alternately add flour mixture and milk mixture, just until combined. Stir in chocolate chips.

4. Spoon batter into muffin cups. Smooth surface of cupcakes.

5. Bake about 18 minutes or until tops spring back when touched. Cool 5 minutes in pan and then remove to rack to cool completely.

6. To prepare buttercream, beat butter until fluffy. Add 1 cup powdered sugar, mixing well. Add coffee and vanilla. Gradually beat in remaining 3 cups powdered sugar. Add more coffee if necessary.

7. Pipe frosting onto cooled cupcakes. Decorate as desired.

I'd go with the Costa Rica blend from Village Coffee Roastery!!

Costa Rica

The flavor of Costa Rica is sweetly smooth, full bodied and pleasantly acidic. The coffee is noted for its nutty undertones, clean aftertaste and balance.

*Recipe adapted from Better Homes and Gardens.