- Bakers Royale - https://www.bakersroyale.com -

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 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.