This recipe came about because my mother-in-law gave me half a gallon of buttermilk, and some yummy Jordan almonds. I thought it would be a cute Easter cupcake, but it was gone in 2 days. Didn't even make it to Easter eve.
I got the recipe for the cake from Tartelette, but I tweaked it a bit and used some dark cocoa powder. For two reasons - first, I really ran out of regular cocoa powder. And second, I like dark chocolate anyway. So it really was a win-win. ;-)
I wasn't in the mood to whip some frosting from scratch, so I just used a store-bought one. The frosting wasn't really the "star" for me - it was the cake! It was so moist and dark and yummy! I had to stop myself from finishing the batter before I could pour them in the cupcake liners! Yeah. They were THAT good.
Anyway... I originally wanted to make a "nest" using toasted coconuts, but a.) I don't like coconut in desserts and b.) I don't want to make a special trip to the store, so I just used buttercream frosting. I attempted to make "wisps" of some sort, but unfortunately, I used the wrong cake decorating tip so I ended up with a different kind of nest. Oh well. I thought it still looked cute.
What you need: (Yield: 24 cupcakes)
2 1/2 cups cake flour
1 cup hot brewed coffee
1 cup unsweetened cocoa powder
1/2 cup dark cocoa powder
1/2 cup semi-sweet chocolate morsels
2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs (room temperature)
1 1/2 cups sugar
3/4 cup canola oil
1 1/2 cups buttermilk
1 tub (16 oz) buttercream frosting
1 tsp pure vanilla extract
few drops of green food color
What to do:
Using your food processor, coarsely grind chocolate morsels. Place them in a bowl and pour in the hot brewed coffee. Stir until the chocolate morsels melt. Set aside to cool.
Put cake flour in a large bowl. Add by sifting the cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
|Sift sift sift!|
With your mixer in medium speed, beat together the eggs and sugar for about five minutes, or until thick. Add the oil in a continuous stream, then the buttermilk, vanilla extract, and the coffee mixture. Continue beating until well incorporated. Divide the flour mixture in three and add it, a third at a time, to the liquid ingredients while beating. Do so until you have used up all the flour.
Meanwhile, prepare your pans by greasing it with baking spray, or placing cupcake liners into 2 pans. Preheat oven to 300°F.
Divide batter among cupcake liners. Bake for about 25 minutes, or until toothpick inserted comes out clean. Let cool on rack.
To prepare your frosting, put about 5 drops of green food color to the tub of buttercream. Mix well. Scoop frosting in piping bags and decorate cupcakes. Top with Jordan almonds.
Tips, Tricks and Tweaks:
1. Not a fan of dark chocolate? Use 1 1/2 cups unsweetened cocoa powder instead.
2. Substitute cake flour with all-purpose flour. Just make sure you sift it.
3. If you don't have a food processor, you can just chop the ingredients by hand.
4. Use a regular zip loc bag as a piping bag. Just fill the bag with frosting, seal, then cut a small corner off the bottom. Voila!