Voting thumbnail jittery red velvet cupcakes
Jittery Red Velvet Cupcakes
Recipe by Marie Nowacki
Caffeinated Concoctions
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!

  1. Line 18 cups of your cupcake tins with your choice of cupcake liner and preheat your oven to 350⁰F
  2. Start making the dough by whisking the cocoa into the boiling water. Let it cool to lukewarm, then whisk in the buttermilk. 
  3. 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. 
  4. Stir in the food coloring, vanilla and salt.
  5. 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.
  6. In a small bowl, stir together the baking soda and vinegar, then quickly stir into the batter.
  7. 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.
  8. 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.
  9. Next make the Espresso Buttercream. In a small bowl, whisk the espresso powder into the vanilla until dissolved, and set aside.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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