Thursday, January 29, 2009

Sweet (and cute): chocolate-coffee cupcakes with mocha ganache

I have a bit of a love-hate relationship with Daniel Boulud. Love because his creations are amazing – hate because the recipes he publishes for the “peeps” are sometimes not so friendly or “tight” – like the trifle he published in Elle Décor that called for a pan much too small for the cake batter and led to a rather unpleasant explosion in my oven. Or the fact that he sometimes chooses baking dishes that are entirely uncommon and require a trip to a specialty baking store (like the soufflé recipe I am hoping to attempt today). This one, however, is a keeper. It’s a recipe for chocolate coffee cupcakes that has been making its way around the blogsphere and that is simply divine. Yes, it requires a few more steps than one would like but they are all worth it! The cupcakes are served with a mocha ganache and a mascarpone cream that will make you swear off buttercream forever! The fun part about this recipe is finding fun alternatives to cupcake wrappers. I’ve used paper coffee cups, colored ramekins and see-through espresso cups. The recipe makes 30 cupcakes so you can try styling them a few different ways.


Chocolate coffee cupcakes with mocha ganache and mascarpone cream
(Recipe By Daniel Boulud)

1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa powder
1/4 cup instant coffee powder
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter -- at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
3 cups heavy cream
1/3 cup coffee beans -- crushed
8 ounces milk chocolate -- finely chopped
2 cups mascarpone cheese
1/4 cup confectioners' sugar -- sifted

To make the chocolate-coffee cupcakes

Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.

Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.

Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

To make the mocha ganache and mascarpone cream

Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.

Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.

22 comments:

~~louise~~ said...

Oh My Heavens! Your presentation is impeccable Sabra. How I wish I could just smell one. Oh heck, I want one NOW! Thank you so much for sharing...

P.S. There's an award for you over at my place. Here's the link.

catchall fan in brooklyn said...

Lovely. My two favorite flavors--coffee and chocolate.

Ivy said...

So super adorable!

Netts Nook said...

To die for can't wait to try thanks for sharing.

Shari@Whisk: a food blog said...

These look amazing baked in the espresso cups!

Fra said...

Delicious! i'd like to taste one of them

Eileen said...

This does look like a keeper. It sounds absolutely divine!! I'm copying it. Thanks....

Eileen said...

I agree, this looks like a keeper. It sounds absolutely fantastic. Thanks...

Arfi Binsted said...

oh Sabra if only I can drink coffee and eat chocolate again... sigh...

katie said...

Those definately sound like they are worth it! I love the espresso cup and coffee cup ideas.

Sandra Avital said...

Chocolate & coffee + Daniel Boulud: how could they be wrong..?
Your espresso cups are just lovely and make sense for a coffee cupcake ;)

Farmgirl Susan said...

I just found your blog via My Cooking Hut and am so glad I did. Your article about food photography was great, and your photos are gorgeous. But I think this post rates a 'D' - Delicious, Darling, and Defifinitely something I need to make! ; )

natalie said...

wow, these look fabulous!!!

steph- whisk/spoon said...

the prettiest cupcakes i've ever seen! id take one over my morning coffee anyday!

creativecarryout said...

Beautiful photos and great recipe. I just blogged about making chocolate mocha cupcakes last week too. I am going to try your presentation next time. Thanks.
Michelle
http://oneordinaryday.wordpress.com/

Sandie said...

These cupcakes sound delightful. Love your presentation of them as well!

Tasty Table said...

Hi, I have just found your blog and your recipes and photography look amazing! Take care.

Sandra Avital said...

Right: these cupcakes are trully divine. Thanks for the recipe and inspiration!

Flo Makanai said...

Lovely pictures, and the cupcakes look deliciously chocolatey, thanks!

Max mickle said...

My father is a huge fan of chocolate-coffee cupcakes and I always try to bake one for him whenever we see my parents. He has yet to be fully blown away by any of the recipes i've tried. Simplicity is key, and yours looks perfect! Can't wait to try it.thank you for shearing your post.

Dave said...

I made them at the beginning of the week and they were a huge hit! The cupcakes were a little dry so I'm thinking about adding a packet of chocolate pudding to the batter the next time I make them. But overall, a great recipe!

Anonymous said...

I just made these for a coworker's birthday tomorrow - I have to say I was a little skeptical (thrown off by what seemed like not many dry ingredients) but I was thoroughly mistaken. They rose beautifully and are just perfect. I got 22 cupcakes. I'm planning to make the mascarpone cream in the morning as I don't think it'll hold well overnight and am already drooling just thinking about it. Thank you for sharing!

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