Wednesday, January 27, 2016

Celebrate a Literary Event with Mocha Cupcakes and Espresso Spiked Buttercream Frosting

Happy Multicultural Children's Book Day! #ReadYourWorld #MCCBD2016 
Ways to Celebrate 
1. Check out this amazing list of 182 Multicultural Children's Book Reviews. 

Look for Ever Ready #48  
Multicultural Book List

2. Join the Twitter Party (1/27/16, 9PM ET)! Follow the hashtag #ReadYourWorld and win BOOKS!:

3. Check out the amazing list of  MCCBD Sponsors and Co-Hosts
Platinum – Wisdom Tales Press, StoryQuest Books, Lil Libros
Gold – Author Tori Nighthawk, Candlewick Press Bharat Babies
Silver – Lee and Low Books, Chronicle Books , Capstone Young Readers
Turtle Publishing, NY Media Works
Bronze – Pomelo Books, Author Jacqueline Woodson, Papa Lemon Books,Goosebottom Books,Author Gleeson Rebello, ShoutMouse Press,Author Mahvash Shahegh, China liveoakmedia 

and MCCBD Co-Hosts you can view them here.

4. Join the Classroom Reading4. Challenge and teachers can earn a free diversity  book. There's still time the deadline has been extended.
#teachers, #books httbookp://

5. Sit back and enjoy freshly baked cupcakes. 

Mocha Cupcakes with Espresso Spiked Buttercream Frosting
Cook's notes: These cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Even if you aren't a coffee lover there is lots to love about these cupcakes, especially the buttercream frosting. The recipe is low maintenance in terms of preparation. I used my hand mixer and had these cupcakes into the oven less than 30 minutes after I got started. The texture is so incredibly soft and tender, with not even a hint of dryness. And the flavor will make you think of a Cafe Mocha. I wanted to sprinkle chocolate covered espresso beans on top but local coffee shop was out. As luck would have it I had chocolate covered cashews on hand which worked perfectly.    
(Cupcake recipe adapted from My Baking Addiction) and makes 12 regular size cupcakes.

For the Cupcakes:

  • ½ cup brewed coffee, at room temperature
  • 1½ tsp. espresso powder
  • ½ cup milk
  • 2 TB. Kahlua
  • 1 tsp. vanilla extract
  • 1⅓ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp.baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, at room temperature
For the Espresso Buttercream Frosting:
  • 4 TB. butter, at room temperature
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 1 TB. Kahlua 
  • 2 TB. milk
  • Preheat the oven to 350 degrees. Line a standard-size muffin tin with paper liners.
  • Make the cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk, Kahlua and vanilla extract; set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
  • Fill each muffin cup about two-thirds full with batter. Bake for 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting the cupcakes.
  • Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla and Kahlua until dissolved. beat in powdered sugar add only enough milk to attain right frosting consistency. 

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