A caffeine-inspired comeback…

Once again, it’s been too long. This whole law school thing can be quite time consuming! Suffice it to say, the MPRE happened. (That is, the Multi-state Professional Responsibility Examination—part of the Bar.) Yep, studying for—and taking—the examination has consumed quite a chunk of my time. Not to mention, Todd and I have had multiple guests over the past weekends.

Anyway, excuses, excuses. The point is, I’m back!

I don’t know about you, but when I feel “behind” or “sluggish,” I count on caffeine to give me a mental boost. I know, I know: not the healthiest boost, but a (delicious) boost nonetheless. And a boost is just what I needed to get back on the blogging train!

Caffeine for me means my morning cup of coffee. My morning ritual involves waking up around 5:30am, working for three hours, and then indulging in a warm mug o’ joe around 8:30am. (It’s always mid-morning when the sleep deprivation starts to tug on my eyelids.)

In honor of my beloved “wake up call” coffee, I’ve made some deliciously moist—and oh so light—coffee-flavored cupcakes. These cupcakes are sure to pack a double punch: if the sugar and caffeine can’t get you going, then I don’t know what will. The cupcakes get their coffee flavor from strong brewed coffee as well as some instant coffee. I’ve also added a full teaspoon of cinnamon to play with the coffee flavor—it adds a wonderful hint of spiciness.

To give these delicate cuppies a bit of heartiness, I’ve frosted them with a thick, coffee-flavored ganache. (Again, there’s a dash of cinnamon in the frosting.) I could I did eat this ganache with a spoon, straight from the bowl. All I have to say is that chocolate, coffee, and heavy cream make for one dangerously, heady and addictive frosting.

To decorate these cupcakes, I used this week’s SMS recipe for chocolate-covered almond toffee. Buttery and sinful, this toffee pairs nicely with the tang of the coffee cupcakes. Plus, you’ve got the added bonus of soft and crunchy textures. It’s an amusement park for your mouth! (To get this week’s SMS recipe, check out Kaitlin’s blog, Kait’s Plate. Also, check out the other SMS’ers!)

Enjoy! (And of course, feel free to use decaf if you’re all about coffee flavor but not so much about the jitters.)

Coffee Cupcakes

Adapted from Baking for All Occasions

Makes 12 cupcakes

1 cup cake flour (spooned and swept)

3/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 cup sour cream

1 tsp vanilla

3/4 stick unsalted butter, at room temperature

1 cup light brown sugar, firmly packed

2 large eggs, lightly beaten

1/2 cup warm coffee, strongly brewed

3 TBS instant coffee

(1) Preheat oven to 350 degrees Fahrenheit. Prepare cupcake pan.

(2) Sift together flour, baking soda, salt, and cinnamon. Set aside.

(3) Stir together sour cream and vanilla. Set aside.

(4) Beat butter on medium speed until it is light and creamy. Add in the sugar and cream until light and fluffy—approximately 3-4 minutes.

(5) One medium-low speed, add the eggs, a little at a time, making sure to beat well after each addition until the egg is fully incorporated. Scrape down the sides of the bowl after each addition. Beat for 3-4 minutes until the mixture is lighter in color and texture.

(6) On the lowest speed, add the flour mixture in three additions, alternating with the sour cream in two additions. Make sure to begin and end with the flour mixture. Scrape down the sides of the bowl after each addition.

(7) Mix the three tablespoons of instant coffee into the 1/2 cup of coffee. Add the coffee to the batter in a slow stream.

(8) Fill each cup 2/3 to 3/4 full. Bake the cupcakes for 25-30 minutes. Allow the muffins to cool in their pan for 5 minutes before removing them to a cooling rack to cool completely.

(9) Frost with coffee ganache (recipe below).

Coffee Ganache

by Elyse

3/4 cup heavy cream

2 TBS instant coffee

1/2 tsp cinnamon

2 cups semi-sweet chocolate chips

(1) Combine cream, instant coffee, and cinnamon. Bring to a simmer over medium heat. Immediately remove from heat—avoid scalding the cream—and add the chocolate chips. Allow the chocolate chips to sit for 2 minutes.

(2) Whisk the mixture until smooth.

(3) Place the mixture in the bowl of a stand mixer and beat with paddle attachment until the bowl feels cool to the touch.

(4) Frost the cupcakes. (Do this quickly as the ganache will harden somewhat as it cools completely.)