Double Chocolate Mocha Crunch Cupcake

Double Chocolate Mocha Crunch Cupcake ~ These are messy, so grab fork and save your face from being covered in frosting. Or not.

Double-Chocolate-Mocha-Crunch-Cupcake-Bakers-Royale1

Eat it how you like, just do it—never mind that the frosting alone probably doubles the cupcake portion in calories. Enjoy!

 

Double Chocolate Mocha Crunch Cupcake Bakers Royale 210x260

Print
Print
this recipe

Double Chocolate Mocha Crunch Cupcakes

Yield: 12 cupcakes

Ingredients:

Cupcake (recipe adapted from Alice Medrich):

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee granules  (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup crushed Whoppers

Chocolate Swiss Meringue:

  • 5 large egg whites
  • 1 1/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 2 tablespoons unsweetened cocoa powder
  • 10 ounces bittersweet chocolate, melted and cooled

Chocolate Pouring Sauce

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Directions:

To make cupcake: In a large bowl, mix and combine flour, cocoa powder, sugar, baking soda, and salt. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add instant coffee granules and half of the hot coffee into the mixture (yes, both, the instant coffee granules and hot coffee) and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

To make chocolate Swiss meringue buttercream: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking, this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

To make chocolate pouring sauce: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly: Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting and a Whopper.

Grateful Ad: Below Post BTF 728×90

Comments

  1. Avatar for Naomi Robinson says

    Holy cow these look good. I’ve had the same problem as the previous commenter Dayanara…I’ve only seen heavy whipping cream in my store, and honestly I always thought it was the same thing!

    Reply

    • Avatar for Naomi Robinson

      Naomi replied: — July 27th, 2011 @ 12:00 am

      Maggie and Kirbie-Here’s what I could find on the difference. Seems to only really be in use and texture. As for the chocolate pour, I find heavy whipping cream will work but it won’t finish as smoothly as heavy cream. Maybe all that added extra air in the “whipping” leaves tiny air pockets so the chocolate pouring sauce won’t run smooth-not sure on that, actually that’s my wild hypothesis. 😉

      http://www.joyofbaking.com/Cream.html
      http://chowhound.chow.com/topics/368546

      Reply

  2. Avatar for Naomi RobinsonJanelle says

    I can’t wait to try this. I don’t have a thermometer is there another way I gauge the readiness of the egg whites?

    Reply

  3. Avatar for Naomi RobinsonAdele says

    These sound sublime! Do you know how far in advance these could be made? And do they need to be refrigerated? I’m looking for recipes for an engagement party without doing so much at the last minute. Thank you.

    Reply

  4. Avatar for Naomi RobinsonMary Ann | The Beach House Kitchen says

    Oh my Naomi, these look incredibly decadent! That mile high icing! Just the way my husband Tom likes his cupcakes! PERFECT!

    Reply

  5. Avatar for Naomi RobinsonTracy | Pale Yellow says

    It’s been far too long since I’ve made cupcakes, these look amazing! You can never have too much frosting, especially Swiss Meringue!

    Reply

  6. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    Definitely not thinking about calories when I’m devouring a cupcake (or, let’s be honest, cupcakes). Desserts aren’t meant to be healthy. They’re supposed to be decadent. And these look absolutely divine!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *