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Double Chocolate Mocha Crunch Cupcake

February 28, 2016 By Naomi Robinson | Bakers Royale 41 Comments

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 Cupcakes

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

Instructions

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.

© Naomi Robinson | Bakers Royale
Category: Cupcakes

Filed Under: Cupcakes, Sweet

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Comments

  1. Caroline says

    July 25, 2011 at 10:54 pm

    Oh my goodness!!! Those look incredible! I think I need to make them right now. 🙂

  2. Christina says

    July 25, 2011 at 11:56 pm

    These are decadent with a captial “D”!

  3. Sylvie @ Gourmande in the Kitchen says

    July 26, 2011 at 12:19 am

    Wowie! That’s a beautiful cupcake.

  4. Brooke (Baking with Basil) says

    July 26, 2011 at 12:38 am

    So deliciously rich and decadent looking!

  5. sweetsugarbelle says

    July 26, 2011 at 3:50 am

    WOW! I absolutely didn’t know you could freeze SMB…Good to know! Gorgeous cupcakes, Naomi!

  6. yu (hannah) says

    July 26, 2011 at 5:46 am

    What a great tip about carefully spooning in the flour and cocoa into the measuring cups! Thank you!

    -yu

  7. [email protected] Makers and Machines says

    July 26, 2011 at 6:20 am

    Wow! This look absolutely amazingly delicious! My sweet tooth wants those cupcakes badly! Yummy!

  8. [email protected] says

    July 26, 2011 at 10:35 am

    Oh my, these look absolutely delicious indeed! (And your recount of those old Carls Jr ads made me giggle… nice and subtle!!).. Thanks for sharing 🙂

  9. anh says

    July 26, 2011 at 11:19 am

    amazing looking cuppies!

  10. Marisa says

    July 26, 2011 at 11:55 am

    Looks absolutely heavenly. And I’m completely in favour of a messy cupcake eating experience.

  11. Sasha @ The Procrastobaker says

    July 26, 2011 at 1:18 pm

    wowwww, exquisite! these would be far too dangerous to have in my house thats for sure 🙂

  12. Michael says

    July 26, 2011 at 7:15 am

    Wooww 🙂 now i am really hungry

    Thanks

  13. Michael says

    July 26, 2011 at 8:06 am

    OMG! you keep surprise me everytime! it seems like you make magic 🙂

  14. Anna says

    July 26, 2011 at 4:25 pm

    Messy and beautiful what could be better when it comes to a cupcake.

  15. Kirbie says

    July 26, 2011 at 7:27 pm

    These cupcakes look gorgeous, especially with the high layer of frosting and chocolate sauce.

  16. Maggie @ A Bitchin' Kitchen says

    July 26, 2011 at 8:14 pm

    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!

  17. Naomi says

    July 27, 2011 at 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

  18. Dee at Deelicious Sweets says

    July 27, 2011 at 6:19 pm

    You had me at double-chocolate! These look amazing!

  19. Janelle says

    July 27, 2011 at 6:39 pm

    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?

  20. Shannon says

    July 27, 2011 at 6:42 pm

    These cupcakes look absolutely delicious! I am drawn to the pictures on your site, they are amazing.

  21. Eliana says

    July 27, 2011 at 7:58 pm

    These cupcakes look like a work of art and ALMOST too good to eat.

  22. Karen says

    July 29, 2011 at 4:29 pm

    You need to open a bakery. Your cupcakes are to die for!

  23. Kristen says

    November 6, 2013 at 9:46 am

    These look AMAZING! I can not wait to try this, thank you for the recipe.

  24. Adele says

    September 27, 2014 at 8:22 am

    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.

  25. Tieghan says

    February 28, 2016 at 8:58 pm

    These are too good to be true!! bring on the calories! 🙂

  26. Mary Ann | The Beach House Kitchen says

    February 29, 2016 at 4:15 am

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

  27. Trina says

    February 29, 2016 at 5:31 am

    I just what to dive face first into three lovelies! A must make for sure! Thanks!

  28. Liz @ Floating Kitchen says

    February 29, 2016 at 6:25 am

    I don’t think I’d care one bit if I made a mess with these. They look fantastic, Naomi!

  29. gerry @ foodness gracious says

    February 29, 2016 at 9:04 am

    I agree with Karen ^^ Open your own bakery!!! I could be your dishwasher 🙂

  30. Tracy | Pale Yellow says

    February 29, 2016 at 12:19 pm

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

  31. Heather @Boston Girl Bakes says

    February 29, 2016 at 3:30 pm

    Forget the fork I’m diving in face first..napkin later 🙂

  32. Marisa @ Marisa's Italian Kitchen says

    February 29, 2016 at 3:41 pm

    They are perfection !!

  33. Maria says

    February 29, 2016 at 5:49 pm

    Im salivating!

  34. Jenny Flake says

    March 1, 2016 at 5:15 am

    Really beautiful Naomi! These are amazing!

  35. Brian @ A Thought For Food says

    March 1, 2016 at 10:35 am

    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!

  36. heather @ french press says

    March 2, 2016 at 7:50 am

    now this is a serious cupcake

  37. Alice @ Hip Foodie Mom says

    March 2, 2016 at 8:27 pm

    Double chocolate mocha crunch??!!! oh my gawd, yumm! these look amazing!

  38. Kelly says

    March 3, 2016 at 2:09 am

    These are the cutest cupcakes! I love anything mocha and the Whoppers are such a fun touch! 🙂

  39. Gaby Dalkin says

    March 3, 2016 at 8:24 pm

    How am I just seeing these now?! Swooooon. These look amazing

  40. Dianne says

    March 15, 2016 at 2:52 am

    These are so fun! What a great way to get into the season!

  41. Djordan says

    November 21, 2016 at 10:43 am

    Hi! Do these peak when baked or come out flat? I needn’t to make 3 dozen, approx how much batter into each liner?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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