The Results of Stress

     I have this weakness for cupcakes... no not necessarily eating them, like my mom I'm not a huge cake fan though there are exceptions to that, I just love to bake them though and figure out new twists and find new recipes, I get my inspiration from watching Cupcake Wars on the FoodNetwork show on TV. I haven't had a ton of experience yet, but it's fun. So today I got stressed, got in a fight with mom while working in the garden and so I came in a bit early and found a recipe I've been wanting to make for a while... except it's a little fancier than I originally had planned. I was going to make chocolate cupcakes and use the Raspberry Butter Cream Icing I had left over from the cupcakes I had made for Ruth's birthday party, but mom had cleaned out the fridge and not knowing what it was threw it away, but hey I came up with this... Chocolate Spearmint Coffee Cupcakes with Sour Cream filling and Coffee Butter Cream Icing. So here are some pictures and the recipe, I found it on this site http://bakingwithbasil.com/2011/11/15/chocolate-cupcakes-with-coffee-buttercream/ and they found it here My Baking Addiction, But I changed it a little, here we go;

The batter, I had already made the first 2 dozen cupcakes and this was left over

I didn't have cupcake papers so I just thoroughly greased and floured the pans, only one or two stuck badly because of the melted spearmint candy

Sour Cream filling with a little coffee and powder sugar

Coffee Butter cream Icing

The topping; crushed spearmint candy

Mary helped me out which was great! :)

How can you make coffee cupcakes without drinking some! :P

One of the finished cupcakes yum! 

I ran out of spearmint and there were fresh strawberries on the table... I couldn't resist

Ok, so these are flops but they look kinda good. lol I decided to use the remaining batter to try cooking the filling in the middle of the cupcakes and it stuck to the bottom and so I flipped them upside down and then I put the frosting on too soon and it melted all over! 

Final shot... recipe following.

Chocolate-Coffee-Spearmint Cupcakes with Sour Cream Filling and Coffee Buttercream Icing

• 1 3/4 cup all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda (Note: I use all baking powder but if you do this add another ½ tsp salt)
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup freshly brewed hot coffee
• ½ - 1 cup crushed spearmint candy (mix in same time as coffee)

Directions
1.  Preheat oven to 350 degrees.  Line two standard muffin tins with paper liners, set aside.

2.  In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.  Whisk together or mix on low-speed.  This is the bowl you will combine the batter, I used my stand mixer but just make sure the bowl is big enough.

3.  In a medium bowl, combine buttermilk, oil, eggs, and vanilla.  With the mixer on low-speed, slowly add the wet ingredients to the dry.  Once fully combined, slowly add the coffee and mix together.  Make sure to use a rubber spatula to scrape down the sides and bottom of bowl a few times so it’s all mixed together.

4.  Using a large scoop (if using a medium scoop, you will need 2 scoops per paper liner), fill each muffin well 2/3 full with batter.  Bake for 18 to 22 minutes or until toothpick inserted in the middle comes out clean. Allow cupcakes to cool in pan for about 10 minutes, then transfer to a cooling rack to cool completely.


Coffee Buttercream Ingredients

• 2 sticks unsalted butter, room temperature
• 2 1/2 cups confectioner’s sugar
• 3 tbsp coffee, room temperature
• 1 tsp vanilla extract (optional I rarely use vanilla)

Directions

1.  In a large mixing bowl, beat butter on high-speed until light and fluffy.  About 4-5 minutes.

2.  Slowly add confectioner’s sugar in stages.  Scrape down the sides of the bowl.  Continue mixing until well combined.

3.  Add coffee and vanilla extract.  Continue to beat on high-speed until desired consistency is reached.

Sour Cream Filling

• Sour cream
• Powder sugar
• Coffee

          

     Directions

Mix until flavor and consistency seems right to you. Put into a pastry bag with a round tip and squeeze into baked cooled cupcakes before frosting.

Serve with coffee and vanilla icecream! :)
Notes:

• For a more prominent coffee buttercream, simply up the coffee.  You may need to add more confectioner’s sugar to keep a good balance.
• Cupcakes can be stored in an airtight container for 3-4 days.