Monday, May 12, 2014

Mocha Cupcakes With Bailey's Frosting

This amazing cupcake starts out by being so moist, then the best part of this cupcake is the amazing, super delicious Swiss Meringue Frosting made with a touch of Bailey's. Then topped off with a chocolate covered espresso bean..Yumm..The hint of coffee combined with the Bailey's is a perfect match, think about it, people do put a shot of Bailey's in coffee. So that is why these work out perfectly. This is another cupcake since a found the recipe have been making now for years. You will love it.

Ingredients For The Cupcakes:
3/4 cup strong hot coffee
3 teaspoon instant espresso powder
3/4 cup dark cocoa
3/4 cup unsalted butter, room temperature
2 cups brown sugar
3 large eggs, room temperature
2 1/2 cups flour
1 cup buttermilk, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 Tablespoons mayonnaise, room temperature
Preheat oven to 350 degrees and line 24 cupcake pans with liners and set aside.
1.  Whisk together coffee, espresso powder and cocoa in a small bowl and set aside. In another medium bowl sift flour, baking soda and baking powder together and set aside. In a measuring cup add the buttermilk and vanilla extract, stir with a fork and set aside.
2.  In a large bowl beat together butter, sugar and salt about 2-3 minutes until flully.  Add eggs, one at a time, beating in each egg in thoroughly, keep scraping down the sides of the bowl after adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and beat just until combined.  Add 1/2 of the buttermilk and mix until just combined.  Repeat, then ending with the last of the flour mixture.  Add the cocoa and coffee mixture and beat until thoroughly combined.  Fold in mayonnaise.
3.  Divide equally into prepared cupcake liners.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.  Allow to cool completely on wire rack. Start the frosting at this point. 

Bailey's Swiss Meringue Buttercream Frosting:

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 teaspoon pure vanilla
  • pinch of salt
  • Bailey’s to taste ( start with a little then add more to your liking)
Directions For The Frosting:
1.  Fill a saucepan (you are making a double boiler) large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 minutes until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl back on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch, this can take about 10 minutes.
3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until the buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla extract, a pinch of salt, and Bailey's to taste, and beat until combined. Pipe on cupcakes right away and top with chocolate espresso bean. 

recipe from:

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