One of the advantages of working at CakeMail is having the “duty” to share cakes together. Especially cupcakes. Here is a recipe for grown-up cupcakes that we tested. Have a sweet Christmas!
I took the batter recipe from the Java Cupcake blog which is full of delicious ideas. The buttercream is inspired by some decadent alcoholic testing I did…
Chocolate, Coffee & Spice Cupcakes with Grown-Up Buttercream
Makes approx. 28 cupcakes
½ cup vegetable oil
1 cup granulated sugar (I always remove ½-3/4 cup of sugar from the total to get a better balance with the scary taste of sugar of the buttercream 8-)
1 cup lightly packed brown sugar
1 cup milk
2 tsp vanilla
2 eggs at room temperature
1 cup brewed espresso (or strong coffee) – not powder
1 ¾ cup all purpose flour (unbleached is a better choice)
¾ cup chocolate cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ground nutmeg (less if you use freshly grated nutmeg)
½ tsp ground ginger
- Preheat oven to 350 degrees.
- Line muffin/cupcake pans with foil or paper liners.
- Mix oil, sugars, cream and vanilla until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each.
- Beat on medium for about 2 minutes.
- Sift dry ingredients together.
- Add the dry mixture to the wet mixture in three parts, scraping the sides of the bowl and thoroughly mixing after each.
- Beat for about 2 minutes on medium-high speed.
- Add the hot coffee and mix until just blended. DO NOT BE ALARMED, mixture will be very liquid.
- Fill cupcake liners 2/3 full.
- Bake for 20-22 minutes. Depending on your oven.
Do not overbake! Cupcakes will be done when there are air bubbles in the center and it springs back to the touch. (A toothpick will come clean after you inserted it). Leave in the pan 5-10 minutes before transferring to a wire rack to cool completely.
Baker's best friend!
Batter is VERY liquid. Difficult to manipulate.
2/3 cup unsalted butter
1 cup sifted powdered sugar
3 cups sifted powdered sugar
And then… add:
About 2 tablespoons Bailey’s (for coffee taste)
About 2 tablespoons Goldschlager schnapps (for cinnamon taste and gold)
(Optional) Add either liquid or sugar to adjust to the consistency you want.
(For a non-alcoholic version, replace alcohol by vanilla & milk/cream)
Pipe icing onto the cooled cupcakes.
I wrapped them in a beautiful snowflakes cupcake liner from Paper Orchid Stationery in the US. The Cupcakery in Canada also sells some. I also added a few pomegranate seeds and an anise star.
Always serve cupcakes at room temperature. Why not with a Bailey’s/Goldschlagger/milk cocktail?
“I would have eaten four more like this.”
+ Great flavour mix, between chocolate, coffee, spice and alcohol.
- Cake texture could be a little more moist. Maybe adding good dark chocolate chunks would give it a little more personality.
Score: 3.5 cherries
Other Christmas and Festive Ideas:
Cake Made of Real Turkey! And Leftovers
Gingerbread Cupcakes with Brown Butter Frosting
Baked Alaska Mint Chocolate Cupcakes
Isabel Lapointe is CakeMail’s Cherry In Chief (and our resident baking expert!). Follow her on twitter at @CherryInChief.