Mezzo-Mezzo Cupcakes

It’s been a long time since I’ve baked cupcakes, but lately I’ve missed eating cupcakes and since there are no “cupcakeries” in the Island, if I crave them I have to bake them. My mom wanted to bake and I used the opportunity to drill the idea of cupcakes into her head until convinced that cupcakes were the way to go. With my brother’s birthday approaching we used this batch as a taste test for the Mezzo-Mezzo Cupcakes from Cupcakes Galore (any excuse is good for baking cupcakes!) and they turned out to be awesome. Sadly the batch I made for my brother’s birthday didn’t turn out as moist and fluffy as the first batch. I think this might have been either because I used all-purpose flour instead of the usual unbleached all-purpose flour I use or because the flour I used was cold from being in the fridge for a few months now. Either way they were still good, but not as fluffy as the first batch. Another thing that I varied both times was that I creamed the butter and sugar instead of melting the butter and adding the sugar to the dry ingredients. In general both batches were chocolaty without overwhelming the palate followed by a slow and mellow coffee flavor. The Chocolate Whipped Cream Frosting was awesome; it was like a nice creamy cup of cappuccino melting in your mouth, it was so good I wanted to eat the frosting alone. If I could I would eat them every day.

Mezzo-Mezzo Cupcakes
Makes: 16

Cupcakes:
1 1/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup light brown sugar

3 tablespoons instant coffee or espresso powder

1 stick unsalted butter

2 eggs, slightly beaten

1 cup sour cream

Chocolate Whipped Cream Frosting:

1 cup heavy whipping cream, chilled

3 tablespoons sugar (I used powdered)

1 tablespoon unsweetened cocoa powder

1 tablespoon instant coffee powder

Procedure

Preheat oven to 350°F.

In a large bowl, mix all of the dry ingredients together and set aside.

In another bowl, cream butter and sugar until white and fluffy; add eggs, and sour cream together. Pour into dry ingredients, rapidly mixing with a wooden spoon until batter is smooth.

Spoon batter into cupcake papers, filling cups about two-thirds full. Cook for 15-20 minutes or until a tester inserted into the center comes out clean.

Remove from oven and cool.

To make the frosting: put cream, sugar, cocoa, and coffee powder in a large bowl. Stir, cover, and let sit in the refrigerator for about an hour, until chocolate and coffee have dissolved. Remove from refrigerator and beat with an electric beater until stiff.

Frost cooled cupcakes just before serving.