Sunday, August 7, 2011

Cinnamon Coffee Cupcakes

Okay. I'm not a coffee drinker. Sometimes on Monday mornings when I'm walking through my work building's doors i want to stop at the front desk and crawl underneath it and live there in darkness and slumber forever -- that's when i contemplate starting a coffee addiction. But I never do and in general i'll pass on the Starbucks. Which means i don't know the difference between a latte and a mocha. So when googling a coffee based cupcakes, all the espresso/cappuccino words were confusing as heck. So i'm not labeling it anything other than coffee. It was either that or Cinnamon Mocha Choca Lata Ya Ya Cupcakes. And that's kind of long.

I wasn't sure if i was even going to like them. But i did! A lot. =x I think it's because the cake part wasn't very heavy on the coffee taste, but the frosting totally was. There are some things that I will change the second time around, but all in all i was pleased.

The cake part was based off of this recipe. And the frosting was based off of this, but now seeing it next to what i actually did, it's not what i did at all. Oh well. I'm going to go with mine was even yummier than whatever it would have been!

Cinnamon Coffee Cupcakes
(Baked for 14 minutes at 350*, makes 11.)

1/4 cup (1/2 a stick) unsalted butter at room temp
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
14 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
(I don't brew coffee... haha. So instead i cheated and did instant coffee. So I did 6 table spoons of instant coffee into 1/2 a cup of boiling water, and drew the 1/4 cup from there)
3 tablespoons buttermilk

1. In a bowl, whisk together the flour, cocoa, baking soda, salt, baking powder and cinnamon. Set aside.
2. In a separate large bowl, cream butter and sugar. Add the egg. Beat in vanilla.
3. In a third bowl/cup combine buttermilk and coffee.
4. Add the flour mixture in three parts to the large bowl, alternating with additions of the buttermilk/coffee, beating until combined after each addition.

These plumped up a lot. They look like plain chocolate cupcakes, but smell and taste really cinnamony.

Coffee Frosting
4 oz cream cheese (1/2 a standard package)
1/2 cup (1 stick) butter
2 cups powdered sugar
2 table spoons strongly brewed coffee
2 teaspoons vanilla

1. With a hand mixer, blend together the butter and cream cheese.
2. Add vanilla and coffee.
3. Add powdered sugar.

Now, there is a lot of liquid in this frosting. Which means that you have to be super careful that your butter and cream cheese AREN'T too soft, but also that you add enough powdered sugar to stabilize it. It's not a runny frosting, but it's def not as hard as others. I put this in the freezer for about 5 minutes before I piped it on to harden it up.

I decided to play around with something other than the 1M in tip when frosting these because all the cupcakes are kinda starting to look the same - right? So i tried frosting with a 12. And i didn't like how it looked... And not just b/c it had a few bubbles.

So i switched it up and frosted the remaining ones with a 2D.

In the end, i think that i like 1M best for a reason. =p

I have been eating these cold, right out of the fridge for like 3 days now. This is what is left.

Don't judge me!!! I run/kick box for a reason; Total Cupcake Domination. Take no prisoners, eat all in sight.


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