Mocha Cupcakes with Caramel Swiss Meringue Buttercream frosting

I have been going through some of my pictures on my file on my computer and have come across cupcakes that I have made a while ago and never blogged about! I don't have step by step pictures for most of these cupcakes like I do with my more recent ones but I do have the recipes! I had made caramel Swiss meringue buttercream for my Caramel Apple Cupcakes that I was originally not that thrilled with. I thought I cooked the caramel too long so it tasted like toffee, I thought it wouldn't come together like the attempts I had made with Swiss meringue buttercream in the past. I had saved the leftovers in the freezer to use at a later date. I thought a caramel mocha cupcake sounded good.

So I started with a mocha cupcake as a base. It is a good not overly rich cake but with a nice coffee flavor. I love anything coffee from cake to cupcakes to ice cream and well just plain ol coffee. So these definitely were an instant fave of mine. I thawed the buttercream and whipped back into shape ha ha. Frosted the cupcakes with a 1M swirl and sprinkled with some dark chocolate shavings. OH MY GOD. These were SO good. And I mean REALLY good. The combo is to die for. And looking at these and writing this up is making me want one but I don't have any. Guess they are going on my ever growing list of cupcakes to make. I have so many I want to try that are new recipes and so many I want to make again. So many cupcakes. Such little time. Sigh

Mocha Cupcake Recipe

(I have this recipe written down in my notebook of recipes so I don't remember where I got it from so I can't credit anyone for it. I know I found it online somewhere!!

Ingredients

1 1/3 cups all purpose flour

1/3 cup dark cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

1/2 cup cooled strong coffee

1 tsp espresso powder

1/2 cup or 1 stick of butter at room temp
1/2 cup granulated sugar

1/2 cup light brown sugar packed

1 large egg room temp

1/2 tsp vanilla extract

Directions

preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake papers

Sift together the dry ingredients in a medium bowl and set aside.

Stir the espresso powder into the coffee until dissolved, combine with milk and set aside

Cream butter and sugars together in an electric mixer until light and fluffy. Add the egg and mix until fully combined. Add the vanilla and mix again. Set the mixer speed to low and add the flour mixture and milk mixture alternating starting and ending with the flour mixture. Don't wait for each one to be fully incorporated before adding the next. Just add alternating until all is in. Should take about 60 seconds to do so. Mix on medium for about 20-30 seconds to get everything incorporated then stop. You don't want to over mix. Fill the cupcake tin about 2/3 - 3/4 of the way full in each cup. Bake for 15-20 min or until a toothpick stuck in the middle of one comes out clean or the top springs back lightly when touched. Just depends on your oven temp. Took 16 min in my oven. Cool in pan for 5 minutes then take out of pan and cool completely on wire rack before frosting. At least an hour.

Caramel Swiss Meringue Buttercream

Recipe from Martha Stewart

Caramel Swiss Meringue Buttercream


Ingredients
Makes 5 cups

• 1 1/4 cups sugar
• 1/3 cup heavy cream
• 6 large egg whites
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
• 1 teaspoon pure vanilla extract

Directions

1. Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
2. Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.