I’m pretty sure that I created this cupcake as a spare back-up to another. Sometimes I worry that flavors won’t go together so there are times when various cupcake combinations are lined up like kids waiting for recess across the kitchen counter.
But it turns out that this cupcake was mighty fine all on its own. The vanilla is simple but is splattered with chocolate chunks. Use chunks – not chips cause it makes a difference. If you can find mini-chunks all the better (those are at Whole
Paycheck Foods) but most grocery stores will have larger dark chocolate chunks.
The glaze (made like a ganache) is a little thin on purpose because you want it to flow over the top of the upside down cupcake when it is dipped. Too thick and it will just grab that cupcake right out of your hand. Be patient. Let the excess drip off and flip your wrist so when it lands upright, the chocolate stays on the cupcake. And be sure to let it set before adding anything on top. And never refrigerate them cause the pretty shine will dull.
To make sure you get a nice dome on the cupcake, be sure your baking powder is not old, follow the instructions, use the same ingredients and most important, fill those liners generously 2/3 full. Though all cupcakes sink a bit as they cool, these will rise plenty.
The mocha icing on top of the chocolate glaze is really incredible and worth the small amount of time it takes to whip up. Don’t skimp of the coffee (and yes, decaf is fine). Mocha and chocolate together make me happy.
How about you?
|Vanilla Chocolate Mocha Cupcakes, Gluten Free||
- 200 grams AP GF flour (100 grams superfine brown rice flour plus 50 grams each superfine white rice flour and tapioca flour/starch) (1½ cups)
- 175 grams granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 145 grams unsalted butter, melted and cooled slightly (10 tablespoons)
- 1 whole extra-large egg plus 2 extra-large egg whites
- 1 teaspoon vanilla
- ½ teaspoon orange extract
- 100 grams milk (1/2 cup)
- 88 grams semisweet chocolate chunks (about ½ cup)
- 1 teaspoon AP GF flour
- 100 grams heavy cream, heated to a simmer (1/2 cup)
- 200 grams semisweet chocolate chips (very heaping 1 cup)
- 57 grams room temperature unsalted butter (4 tablespoons)
- 120 grams powdered sugar, sifted (about 1 cup)
- 1 heaping teaspoon instant espresso (not grounds)
- 1-2 teaspoons brewed coffee
- ¼ teaspoon vanilla
- Preheat oven to 325. Place liners in a muffin tin and set aside. (12-14).
- In a medium-sized bowl whisk together flour, sugar, baking powder and salt. In a microwave safe container melt butter and cool slightly. Whisk in eggs (make sure it is cool-ish, not hot or you’ll have scrambled eggs). Whisk in vanilla and orange extracts and milk. Add to dry ingredients and blend until the mixture is shiny and smooth and somewhat fluffy. In a small bowl mix the chocolate chunks with the teaspoon of flour. Add to the batter and fold in. Scoop into liners about ⅔ full. Bake 18-23 minutes or just until a toothpick comes out clean. Cool for a few minutes. Remove cupcakes to rack and cool completely before frosting.
- In a microwave safe container heat cream until it is bubbling. Pour over chocolate chips in a heat proof bowl. Leave alone for a few minutes without stirring. Then gently stir until all the chocolate is melted. Don’t stir vigorously or you’ll incorporate air bubbles – not good. Let the chocolate glaze sit for a few minutes. Line up cupcakes on a baking rack over a baking sheet to catch any drips. Dip the cupcakes into the warm chocolate swishing gently to cover the top completely without touching the paper, if possible. Shake the cupcake gently to remove excess. Flip right side up and place on the rack. Repeat until all the cupcakes are covered. Let them sit until the glaze is set – about 20 to 30 minutes before applying the buttercream. Do not refrigerate because they will lose their shine. Just make sure the kitchen is not terribly warm.
- In the bowl of a stand mixer, or in medium-sized bowl using a hand mixer whip the butter a bit. Add the sifted powdered sugar and instant espresso. Mix on low until incorporated – or at least until powdered sugar won’t fly around the kitchen. Add 1 teaspoon of coffee and the vanilla. Whip until fluffy. If the buttercream is too thick, add a touch more brewed coffee. Pipe onto the center of the set chocolate glaze. Add a chocolate covered coffee bean for decoration if desired.