The Witchery

Another coworker's birthday tomorrow. I don't know her very well, but I was looking for an excuse to use my mini-cupcake pan. Because I have one (two actually) and because I keep buying funky baking pans and not using them (I just bought two more up at the King Arthur's Baking Store in VT - among other things - think of this as my personal economic stimulus package). So I am determined to try a number of new baked things in various pans.


Mini Mochachino Cupcakes

Cupcakes
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa (either Natural or Dutch - both work)
1 teaspoon espresso powder
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350°F. Prepare two 24-place mini-cupcake pans with small paper liners. In a large bowl combine flour, sugar, cocoa, espresso powder, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. I found it easier to pour some of the batter into a pyrex measuring cup and then pour the batter into the liners. Bake for 18-20 minutes. Let sit in pan for 10 minutes before removing. Let cool completely.

Cinnamon Buttercream Frosting
1/2 cup unsalted butter, at room temperature
1 - 1 1/2 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch of salt

Beat the butter until light & creamy (about 5 minutes on high). Beat in 1/4 c of sugar, cinnamon, vanilla & salt until combined. Continue to add the sugar 1/4 c at a time. Taste & add more cinnamon if you wish.

I frosted the cup cakes using a piping bag with a ribbon tip. They came out looking, and tasting, great.