Jittery Red Velvet Cupcakes
Recipe by Marie Nowacki
While red velvet cupcakes are all the rage right now, they can get a little boring to see pop up on the dessert menu. These special little cakes are perfect to pair with your afternoon coffee or after-dinner espresso! What make these exciting are the hidden mocha surprise inside, and the decadently sweet coffee icing. You can personalize these with a variety of decorations, including drizzling on some of the extra ganache or sprinkling extra cake crumbs on top!
- Line 18 cups of your cupcake tins with your choice of cupcake liner and preheat your oven to 350⁰F
- Start making the dough by whisking the cocoa into the boiling water. Let it cool to lukewarm, then whisk in the buttermilk.
- In a separate bowl, beat together the butter and sugar on medium-high speed until combined. Add the eggs one at a time, beating well after each addition.
- Stir in the food coloring, vanilla and salt.
- Reduce the speed to medium-low and add the flour in 3 additions, as described: add flour, and then alternate with the buttermilk mixture, ending with the flour. Beat until just combined.
- In a small bowl, stir together the baking soda and vinegar, then quickly stir into the batter.
- Divide the batter evenly into the 18 lined cups (approximately ¾ full) and bake the cakes for approximately 18 minutes until puffed up, and a inserted toothpick comes out clean. Cool completely on a wire rack.
- While the cakes are baking, make the Mocha Ganache by mixing together the ingredients and heating over low heat until the chocolate is melted and everything is combined. Pour into a clean glass bowl and set aside.
- Next make the Espresso Buttercream. In a small bowl, whisk the espresso powder into the vanilla until dissolved, and set aside.
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for approximately 5 minutes (stop once to scrape the sides of the bowl). Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.
- Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy (1 to 2 minutes). Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely combined.
- To decorate the cupcakes, start by coring a small amount of cake out of the middle of each cupcake (eat, or set aside). Pour in Espresso Ganache until it meets the top of the cake.
- Frost each cupcake using a piping bag. Decorate with additional chocolate and/or red velvet cake crumbles.
- unsweetened cocoa powder (Red Velvet Cupcakes) x 2 tablespoon
- Boiling Water (Red Velvet Cupcakes) x 1/3 cup
- stick of unsalted butter (Red Velvet Cupcakes) x 1 1/2
- Granulated sugar (Red Velvet Cupcakes) x 1 cup
- Light brown sugar (packed) (Red Velvet Cupcakes) x 1/2 cup
- eggs (Red Velvet Cupcakes) x 3
- red food coloring (Red Velvet Cupcakes) x 1 teaspoon
- Vanilla extract (Red Velvet Cupcakes) x 2 teaspoon
- salt (Red Velvet Cupcakes) x 1/2 teaspoon
- All purpose flour (Red Velvet Cupcakes) x 2 1/2 cup
- Baking soda (Red Velvet Cupcakes) x 1 1/2 teaspoon
- white distilled vinegar (Red Velvet Cupcakes) x 1 teaspoon
- semisweet chocolate (Mocha Ganache Filling) x 18 ounce
- cream (Mocha Ganache Filling) x 1 3/4 cup
- heavy whipping cream (Mocha Ganache Filling) x 2 tablespoon
- espresso powder (Mocha Ganache Filling) x 1 1/2 teaspoon
- Kahlua (Mocha Ganache Filling) x 1 1/2 tablespoon
- unsalted butter (Espresso Buttercream) x 1 cup
- powdered sugar (Espresso Buttercream) x 2 1/2 cup
- Vanilla extract (Espresso Buttercream) x 1 1/2 teaspoon
- Espresso powder (Espresso Buttercream) x 1 1/2 teaspoon