cupcake hero: coffee

january's cupcake hero deadline arrived just in time for my boyfriend's father's birthday, who just happens to love coffee. my entry was caffè moka cupcakes; espresso soaked chocolate genoise cupcakes topped with mocha italian meringue buttercream frosting and filled with cinnamon whipped cream.

recipe:

chocolate genoise cupcake: yield 24

6 eggs
1 cup sugar
3/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
2 tablespoons butter, melted

preheat oven to 350. beat eggs and sugar over double boiler for 5 minutes. remove bowl and beat egg mixture using handheld or stand mixer on high speed until completely cool. sift together dry ingredients then gently fold dry ingredients into cooled egg mixture. fold melted butter in last. gently spoon batter into cupcake liners and bake for 12-15 minutes. cupcakes are ready when then spring back to the touch. do not over cook!

espresso syrup

1 cup of espresso
3 tbsp brown sugar
1 tbsp granulated sugar
1 tsp vanilla

dissolves sugar in hot espresso. let cool. add vanilla.

mocha italian meringue buttercream

1 1/2 cups sugar
2/3 cup water
5 egg whites
Pinch of salt
Pinch of cream of tartar
2 cups butter
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp espresso powder

place sugar and water in a saucepan over medium heat and boil until reaches the soft-ball stage (238 degrees). in the meantime beat eggs, salt, and cream of tartar until soft peaks form. slowly pour sugar syrup into egg whites and then whip on high speed until mixture has cooled completely. add butter and beat again on high heat for 5-10 minutes. mixture will separate at first but them come back together. mix in vanilla, cocoa, and espresso.

cinnamon whipped cream

1 cup whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon

whip cream. add sugar and cinnamon.

assembly:

once cupcakes have cooled pour 1 tbsp of espresso syrup over each and allow to soak in. Fill cupcakes with cinnamon whipped Cream. frost with mocha italin meringue buttercream. enjoy!