White Chocolate and Moka Cupcakes

Although it is apparently not "real" chocolate (my brain still refuses to believe such reports), I do love white chocolate. Consequently, for the upcoming visit of my younger sisters I made some white chocolate and moka cupcakes. The recipe, as one might suspect, is derived from Cupcakes (Collection Cuistot). I dare say these were my favorite cupcakes I have made thus far, and I have made plenty! I found them to be quite delicious. I believe upon tasting them I said it was like Le Cirque du Soleil in my tastebuds!

Ingredients for moka cupcakes:

125 g butter, RT

1 cup sugar

2 eggs

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon cocoa powder

1/2 cup milk

100 g white chocolate, grated

2 teaspoons instant coffee

Ingredients for buttercream frosting:

2 1/4 cups icing sugar

185 g butter, RT

Directions:

1. Preheat oven to 325°F. Place muffin liners in cupcake pan.

2. Lightly beat the eggs, and add in the butter and sugar. Mix until mixture is light and fluffy.

3. In a separate bowl, sift together the flour, baking powder, salt and instant coffee. Whisk together ingredients to combine.

4. Add the dry ingredients and the white chocolate to the butter preparation. Mix well.

5. Add the milk and combine until an homogeneous mixture is obtained.

6. Fill muffin cups 2/3 full and bake for 18-21 minutes.

7. For the frosting, beat together the butter and icing sugar until mixture is unctuous. If the frosting is too liquid or too difficult to manage, gradually add some more icing sugar or milk, respectively. Add in gel food coloring at this point, if so desired.

Yield: 12 cupcakes