Those that know me know that I love coffee. Normally, I’m a hardcore Starbucks addict. Seriously, when they can see my vehicle in the drive-thru, they know what I want.
BUT, my allegiance to Starbucks is being tested due to the recent opening of Dunkin Donuts in Omaha. Am I the only one who wonders why they left town in the first place?
Anyway, after 2 weeks of being open, they still have lines out the door and wrapped around onto the incoming streets. I’m glad to see them booming
So, to pay homage to Dunkin Donuts’ freakishly awesome coffee, I thought it was time to make some coffee cupcakes!
These are pretty good, so long as you like coffee. If you don’t like coffee, don’t say I didn’t warn you 🙂
1/2 c. + 2 T. Whole Milk
6 T. Unsweetened Cocoa Powder
1/4 c. Instant Coffee Powder
1 1/2 c. Cake Flour
1/2 tsp. Baking Soda
1/4 tsp. Kosher Salt
3/4 c. Unsalted Butter, softened
1 c. + 2 T. Baker’s Sugar
1/2 tsp. Vanilla Extract
3 Large Eggs
1) Preheat your oven to 350 degrees. Line muffin tins with 24-30 cupcake liners
2) In a small saucepan, heat milk, cocoa, and coffee over medium heat. Whisk constantly until boiling. Remove from heat and let cool
3) In a large bowl, sift together flour, baking soda, and salt. Set aside
4) In the bowl of your standup mixer, cream together the butter, sugar, and vanilla until light and fluffy. About 2 minutes
5) Add eggs one at a time, beating well after each addition.
6) Add 1/3 of the flour mixture and mix until combined
7) Add 1/2 milk/coffee mixture and mix until combined
8) Repeat until you’re out of flour. Your batter will be THICK. It’s ok 🙂
9) Fill cupcake liners 1/2 full. Don’t fill them too much because you will be filling the rest of the liner with a ganache that isn’t all that thick
10) Bake for 18-20 minutes. Your cake tester should come out clean. Cool on wire racks and make your ganache
1 c. Heavy Cream
1/3 c. Dunkin Donuts Whole Bean Coffee, crushed
8 oz. Milk Chocolate, finely chopped
1) Pour chocolate into a medium-sized bowl and set aside
2) Heat cream and coffee beans in a saucepan, over high heat, until boiling. You should stir every once and a while
3) Using a fine mesh strainer, pour cream into bowl with chocolate and let sit for 2 minutes
4) Stir until the chocolate looks nice and creamy; no lumps!
5) Spoon ganache over each cupcake, basically flooding your liners.
2 c. Heavy Whipping Cream
16 oz. Mascarpone
1/4 – 1/2 c. Powdered Sugar
1) In the bowl of your standup mixer, with the whisk attachment affixed, whisk your whipping cream until thick and fluffy. You should do this on medium speed for about 1-2 minutes
2) Gradually add in the mascarpone and powdered sugar. If your frosting isn’t thick enough, add more powdered sugar.
3) Fill a piping bag, with large round tip, and swirl as much (or little) frosting as you’d like.