White Chocolate Mocha Cupcakes

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Our 3 years back in the US have been great, but it’s time to settle down and raise our kids in one spot.  As hard as it is to leave your family behind, it’s something that happens every day; kids grow up and leave their families behind to start their own life.

I’m leaving my family behind here in Indiana and moving to Sydney, Australia this weekend.  I have lived in Sydney before, from 2001-2006 and it was fabulous.  It’s definitely a place I feel happy spending my life in.  I know my kids will love it as well.

This will be my last post from the US; expect all future posts to be from Australia and upside down!  :D

Anyway, a friend of mine requested one last batch of cupcakes from me before we left.  She wanted cookie dough cupcakes and chocolate/white chocolate cupcakes.  Of course I’ve done cookie dough cupcakes before, so I won’t post about them again, but I made the chocolate/white chocolate cupcakes into white chocolate mocha cupcakes.  I was inspired to do this because my friend is a big fan of Starbucks’ white chocolate mochas.  These were the last cupcakes I made in the US.

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I know, the photos aren’t that great because it was late afternoon and there wasn’t enough natural light from the sun so I didn’t even bother with my usual set up.

These are chocolate cupcakes, filled with chocolate coffee ganache and frosted with white chocolate Swiss meringue buttercream (SMBC).  I’m really proud of these because while most mocha cupcakes have coffee in the cake where it cannot be tasted, I put my coffee into the ganache and the coffee flavor is quite prominent.  This isn’t just any chocolate coffee ganache, by the way.  It was made using the brand new Starbucks VIA Italian Roast instant coffee.

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The white chocolate really came through in the SMBC, as well.  SMBC is always an extra effort to make, but the results are so rewarding.  The texture was silky smooth and full of white chocolate flavor.

My main point of this post is to share the coffee ganache tip with you.  If you want coffee flavor in your cupcakes, don’t put the coffee in the cake (or well, you can, just be aware that the taste isn’t going to be very noticeable) – fill the cupcakes with coffee-flavored ganache!

If you’d like to try the ultimate white chocolate cupcake, the recipes are below.  Just choose your own favorite chocolate cupcake recipe (mine is Hershey’s or Martha’s Devil’s food cupcakes) and follow these recipes.

White Chocolate Mocha Cupcakes
 
Luxurious white chocolate mocha cupcakes, inspired by Starbucks and infused with Starbucks VIA coffee.
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
  • For the ganache:
  • 4 ounces semisweet chocolate
  • ⅓ cup heavy cream
  • 1 packet Starbucks VIA Italian Roast
  • 1 tablespoon butter, room temperature
  • For the frosting:
  • 1 cup sugar
  • 5 egg whites
  • 18 tablespoons unsalted butter, softened slightly and sliced
  • ¼ cup white chocolate, melted and cooled
Instructions
  1. For the ganache:
    Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering then empty the packet of Starbucks VIA into the cream and stir until dissolved. Remove from heat and pour the cream over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.
  2. For the frosting:
    Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done).
  3. Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp.
  4. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It’ll come together!
  5. When the buttercream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. Whip to incorporate.

 

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Comments

  1. Natalie says

    These cupcakes look fantastic and though I’m sure your friend will miss you, these look like some killer cupcakes!

    I have never been to Australia, but I am looking forward to your blog posts. You will have to show us your neighborhood down under, farmers markets, and a kangaroo!

    • Jamieanne says

      Thanks Natalie! I will definitely post pictures of these things, however I’ll have to travel out of city limits to find a kangaroo. I’ve seen one before while driving towards the Outback, had to stop while it crossed the road. So strange to stop for kangaroos instead of deer! :D

  2. Helen says

    oooooh these look amazing! yum yum. is swiss meringue buttercream hard to make? i’ve always been meaning to try it but it intimidates me a bit.

    • Jamieanne says

      As I said in the post, it takes extra effort to make SMBC. Although I wouldn’t say that it’s hard to make, it can be tricky if you’ve never made it before. Don’t be intimidated though, give it a shot! You’ll definitely have to have a stand mixer for this and I wouldn’t recommend attempting it if you don’t have one. A great tutorial and video can be found at How To Eat A Cupcake: http://www.howtoeatacupcake.net/2008/02/face-your-smbc-fears.html

  3. Clara says

    australia is in our list of places to visit in the next ten years. what a great way to begin 2010. Wishing the best.
    I am wondering if the ingredients for cupcakes (decorations) are widely available in AUS as they are in the US. I know here in LA we have Surfas a shopping paradise.

    The cupcakes look yummy. must try before 2010.

    • Jamieanne says

      I hope you’re able to visit Australia!

      Finding all the neat ingredients and decorations in Australia is what I’m afraid of! This is definitely one thing I’m going to miss about the US, you can get ANYTHING here! And shipping to Australia costs an arm and a leg. I hope I can find a good supplier in Australia though! :)

  4. Jen says

    They were delicious!!! And I am going to miss Jamie’s cupcakes very much! I will miss Jamie too of course. I guess I am going to have to start baking to fill the void. :)

  5. Clara says

    keep checking back making sure everything is ok.
    Don’t forget to change your location (twitter, facebook, etc.)

  6. vincent says

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    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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  7. Kell says

    Hi Jamie, I adapted your ganache recipe for my raspberry choc cake. I used Moccona instant coffee, white chocolate and a little caster sugar. =)

  8. meg says

    YUMMM! I’ve always wanted to frost cupcakes with white chocolate buttercream but I never really got around to doing so. Definitely an addition on my to make list! thanks!

  9. Nora says

    I’m not sure how I stumbled across your webstie, but I can’t get enough of it. I am a cupcake & coffee acholic, so I HAD to make these. I had the opportunity to make them for a bridal shower and they were amazing. I can not wait to make them again :) AMAZING, how the coffee flavor comes out so nicely in the ganache. I’m addicted.

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