So, it was my birthday a few weeks ago and it was MM’s b’day a few days ago! MM has turned thirteen this year, yep we’ve a teenager here!
Honestly, I never thought MM will be active this long, I’m kinda surprised myself. I know… I know, I cannot say we are “active” in true sense, but we are still around and standing in this era of videos and stories.
A big thank you to “YOU” for all the comments, feedback, likes and love you send our way.
Honestly, that’s what kept this little space going this many years! There were times when I almost decided to close shop and somehow, some long mail or comment would pop up talking about how much the blog or a particular recipe or write up meant to them.
It’s like the universe is sending messages just in time to extend it a bit longer ;)
So, here we are celebrating the entry into “teenage” with this wonderful cupcake recipe. It’s been ages since I made cupcakes and this felt like a perfect occasion.
This is a very simple, straight forward recipe but packed with lovely flavors. The white chocolate in it almost turns like caramel during baking and that paired with coffee is like the best combo. Drooling? Yes… so were we when the oven was opened!
Please do try this and please continue to send your love and support. We are forever grateful for your love, kindness and support. Thank YOU!
White Chocolate Mocha Cupcake
A simple and easy white chocolate coffee cupcake. Perfect for celebration or with evening coffee.
- 2 Eggs @ room temp
- 125 gms Unsalted butter softened
- 1 cup Caster sugar refer notes for substitute
- 1/2 cup Milk refer notes
- 2 cups Self-raising flour, sifted refer notes for substitute
- 100 gms White chocolate, grated I used Lindt plain white chocolate
- 2 tsp Instant coffee powder
- For Icing
- 1.5 cups Icing sugar
- 125 gms Unsalted butter softened
- 1 heaped tsp Instant coffee powder
- White chocolate curls to decorate
Preheat oven to 175 C, 10 mins before baking. Line a 12 – cupcake pan with cupcake liners.
In a medium sized bowl, lightly beat the eggs
Add butter and sugar, then mix until light and fluffy. Dont worry, if the batter appears to be a bit curdled.
Add the milk, flour, grated chocolate, coffee powder and stir to combine. Beat with an electric mixwer for 2 mins, until light and creamy.
Divide the mixture evenly between the cupcake liners (2 tbsp approx in each cupcake liner). Bake for 18 – 20 mins until risen and firm to touch. Allow to cool for a few mins and then transfer to a wire rack. Allow to cool completely before icing.
For Icing: Combine sifted icing sugar, butter and coffee; beat with a whisk / wooden spoon until light and fluffy. Spoon topping onto cupcakes, using the back of a spoon and then add decorations.
Caster sugar substitute: to get 1 cup caster sugar, process 1 cup granulated sugar (regular sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar.
Self-raising flour substitute: to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.
I used only 3/4 cup caster sugar for cupcake, since I didn’t want it to be too sweet. I think 3/4 cup sugar is enough if you are using icing.
Since the batter was kinda thick I added extra 1/4 cup milk in addition to the 1/2 cup milk mentioned in the recipe. You start with 1/2 cup milk and if the batter is too thick, I recommend you add 1/4 cup more milk.
If you prefer a stronger coffee taste, you can increase the qty of coffee powder in the cupcakes to 2.5 – 3 tsp.
If you add coffee powder directly to the icing mixture it might be a little bit grainy. If you prefer a smooth texture, add coffee powder to 2-3 tbsp hot water, mix it and let it cool. Add this to the icing mixture.