Mocha Cupcake with Espresso Frosting

Like I told you before, I am into cupcakes now since I'm watching "cupcakes war" on food tv, it was fun to make it and let me tell you, after I found this site http://www.browneyedbaker.com/... oh yeah I am more into it. They have really amazing recipe for cupcakes. I baked banana, red velvet and now mocha cupcakes using their recipe, it always a huge HIT. But as for the frosting, I don't use powder sugar, I change little bit and I will keep it that way. I love my frosting I can even keep licking the spoon LOL..so here is the recipe

Ingredients

1-1/3 all-purpose flour

 1/3 cup unsweetened cocoa powder

 1 teaspoon baking powder

 ½ teaspoon baking soda

 ¼ teaspoon salt

 ½ cup whole milk

 ½ cup strong brewed coffee

 1½ teaspoons espresso powder

 1 teaspoon vanilla extract

 ½ cup (1 stick) unsalted butter, at room temperature

 ½ cup granulated sugar

 ½ cup light brown sugar

 1 egg, at room temperature

Direction

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2.  Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting

1 Cup butter (room temperature)
1/2 cup Sweetened condense milk (add more if you like more sweet)
1packed pudding powder (optional)==> i add this to mine
1 sachet instant coffee mix

Mixed all frosting together using electric mixer

 source : http://www.browneyedbaker.com/

Red Velvet Cupcakes with Cream Cheese Frosting

We have (small) farewell party for our dear friend tomorrow, we're gonna have potluck. I already cook "semur daging" and thinking about baking something. Well, since my daughter and I become a big fans of cup cake war..LOL...so we decided to bake a cup cake. It is very hard to find good cup cake recipe until I found this site http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

OMGOSH!! the cupckes is the best one I've ever had, it is moist and delicious, the color is also pretty!! One thing that I dont follow from this recipe is the frosting. I am not a big fan of powder sugar frosting. so I decided to subsitute with sweetened condense milk instead. Taste still really good. I better add this recipe on my list :)...I have to say thanks to the website owner to let people try their good recipe :)

Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
1 (8oz) cream cheese
1/2 can of sweetened condense milk
1 stick butter

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

To make the frosting
Cream butter and cream cheese until smooth and add sweetened condense milk