|Recipes » Dessert|
German Mocha Cupcakes
By: Michele K. - Columbus, OH - 2017 Recipe Contest Submission
"This deliciously moist chocolate cupcake is extra special with a ganache center, toasted coconut and pecan buttercream frosting, and a small chocolate buttercream flower. Coffee is used in every part of the cupcake - even though it is subtle, it adds a wonderful depth of flavor."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Chocolate Caramel Truffle Coffee 10 oz. Bag Ground
- 1/2 cup + 3 tablespoons strong brewed and cooled Door County Chocolate Caramel Truffle coffee, divided
- 1 cup flour
- 1 cup granulated sugar
- 1/2 cup + 1 tablespoon cocoa, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup chopped pecans
- 2 tablespoons heavy whipping cream
- 1 cup + 3 tablespoons softened unsalted butter, divided
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/4 cup caramel ice cream topping
1. Preheat oven to 325°F and line a regular muffin tin with 12 cupcake liners
2. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, oil, egg, and 1/2 cup cooled coffee to the bowl and beat with an electric mixer on low speed until combined. Increase the mixer speed to high and beat for 2 additional minutes. Pour even amounts of batter into the cupcake liners, about 2/3 full.
3. Bake cupcakes at 325°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from the pan, and allow them to cool completely on a wire rack.
4. While cupcakes are baking, place the coconut flakes and chopped pecans in a 10-inch or larger non-stick skillet. Cook and stir over medium heat until most of the coconut flakes are golden brown and nuts are fragrant. Remove from the pan and set aside to cool completely.
5. While cupcakes are cooling, make the ganache filling. In a small saucepan, heat cream, 2 tablespoons coffee, and 3 tablespoons butter until it boils. Place chocolate chips in a bowl, and pour boiling mixture over the top of the chips. Allow it to sit for 5 minutes, and then whisk until smooth.
6. Use an apple or cupcake corer to cut a hole in the center of each cupcake. Reserve the cut out pieces of cupcake. Pour 1-2 tablespoons of the ganache into the hole of each cupcake. Replace just the very top of the cut out piece of cupcake into each hole to cover the ganache. Allow ganache to cool.
7. To make the frosting, in a large mixing bowl, beat 1 cup butter with an electric mixer until very light and fluffy. Add in vanilla, and beat until combined. Gradually add in the powdered sugar and beat until it is all incorporated. Add in 1 tablespoon coffee and beat on medium speed until light and fluffy. Remove 1 cup of frosting and place it in a separate bowl.
8. Stir the toasted coconut and pecans, and caramel topping, into the remaining larger amount of frosting. Spread the coconut pecan frosting on the cooled cupcakes.
9. Add 1 tablespoon of cocoa to the 1 cup of separated frosting and stir until well-combined and uniform in color. Place this frosting in a piping bag with a decorative tip of your choice. (I used a Russian flower tip.) Pipe a small decoration of chocolate frosting in the middle of each cupcake on top of the coconut pecan frosting.