Serves: 24 classic sized cupcakes
Espresso Macchiato Cake:
1¾ cups of all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Mu Espresso Macchiato
1 tablespoon instant espresso powder
Chocolate Chai Cream:
¾ cup granulated sugar
3 tablespoons all-purpose flour
1 cup Mu Chocolate Chai
¼ cup heavy cream
3 tablespoons unsalted butter, room temperature
Coco Cappuccino Frosting:
1 cup Mu Coco Cappuccino
1 cup unsalted butter, room temperature
1 cup cream cheese, chilled
8 cups powdered sugar, sifted
24 chocolate covered espresso beans
Preheat the oven to 350°F degrees.
Line cupcake pans with liners.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of the mixer fitted with the paddle attachment and mix on low speed until combined.
In another bowl combine the buttermilk, oil, eggs, and vanilla.
In a small pot on medium high heat, mix Mu Espresso Macchiato and instant espresso powder and cook until espresso has dissolved. Remove from heat.
With the mixer on low, slowly add half the buttermilk mixture to the dry ingredients. Continue by adding the remaining half while mixer is running. Scrape bowl the with rubber spatula and then add warmed Mu Espresso Macchiato mixture. Mix again on low to incorporate (do not over mix).
Fill 24 cupcake liners ¾-full with batter (about 3 ounces) and bake for 12 minutes, or until baked through. Cool the cupcakes completely.
In a medium heavy-bottomed pot, whisk the sugar and flour together. Turn burner to medium, and whisk in the Mu Chocolate Chai and cream and cook for 20 minutes, whisking continually, until the mixture comes to a boil and has thickened.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Set to side and reserve for assembly.
In small pot cook 1 cup of Mu Coco Cappuccino down until it is reduced to about 3 tablespoons, transfer to small bowl, and set to the side.
In mixer fitted with paddle attachment beat butter and cream cheese until light and fluffy. Gradually add powdered sugar, one cup at a time, beat on medium speed. Scrape sides and bottom of bowl often. When all powdered sugar has been mixed in, frosting will appear dry.
Gradually add reduced Mu Coco Cappuccino; beat on medium speed until light and fluffy, about 2 minutes.
Gently place the cooled cakes on a pedestal or plate.
Cut a small well in middle of cakes and fill with a dollop of Chocolate Chai Cream. Finish by piping Coco Cappuccino Frosting onto cakes with a pastry bag fitted with star tip.
Garnish with a chocolate covered espresso bean.