If you’re a follower of NOLAchef you know that I’m not really a sweet girl. Give me potato chips any day over dessert. It’s just who I am!!
A couple weeks back I was flying high on a serious coffee kick and ran across this blog that had a 45 minute cupcake challenge. The caffeine took over and at the blink of an eye I was melting chocolate over a bain marie and lining my silicon mold sheet like a maniac contestant on a game show. Needless to say, things got a bit crazy.
I had only made cupcakes (from scratch) once before. I was living in California, had my fancy cupcake book, and decided to be a good girlfriend for a special birthday treat. They shamefully ended in the garbage, as did the relationship.
So you could say I didn’t have much confidence going into this 45 minute challenge. But there was no time for doubts, just creaming!
They came out good. Moist chocolate mocha cake with chocolate icing. However something was missing!! The actual cake was perfection, but the icing was too sweet for my liking. Then I spotted a bag of salted peanuts. I knew I was onto something!! A frying pan smash and a generous peanut sprinkle later I was in cupcake bliss.
Chocolate Mocha Cupcakes (from the BA pie lady), makes 10 ::
- 50 grams Dutch-processed cocoa powder
- 240 mL hot strong-brewed coffee
- 175 grams AP flour
- 2 tsp baking powder
- 1/4 tsp salt
- 113 grams butter, room temp
- 200 grams sugar
- 2 large eggs
- 2 tsp vanilla extract
Preheat the oven to 375° and grab that butter and place it near the stove so it can start softening. This is the most time-consuming part of the challenge!!
Make coffee, mix with cocoa powder and set aside.
Combine dry ingredients in one bowl and in another cream butter with sugar. Separately incorporate eggs into butter mix and finish with vanilla.
Combine the two bowls and stir in chocolate/coffee mix.
Line your cupcake mold and fill 2/3 of the way and bake for 15-20.
While they’re baking, make your frosting!!
Chocolate Icing + Peanuts ::
- 120 grams unsweetened chocolate, coarsely chopped
- 150 grams butter, room temp
- 160 grams powdered sugar, sifted
- 1.5 tsp vanilla extract
- 2 handfuls of salted peanuts
Place chocolate in bain marie and cream your butter.
Once the butter is smooth add your sugar and beat til light and fluffy.
Add vanilla and chocolate to the butter mix and mix til incorporated.
Once the cupcakes are cool apply icing and smash your salted peanuts with the bottom of a frying pan.
Sprinkle generously and bite in. OR hold off til the morning and devour with a hot cup of coffee.