Espresso Velvet Cupcakes with White Chocolate Mousse and Candied Lemon Peel | FoodsOfOurLives.com
Am I killing you yet? Because these cupcakes are To. Die. For.
This last week I was talking with my sisters and I told them I was wanting to do some kind of coffee flavored cupcake for this week.
My sister, Kirsten, chimed in and told us all about her newest favorite latte, a lemon white chocolate mocha from a coffee shop in the Seattle area called Vivace.
I thought that sounded fun and different and super interesting and who doesn’t love candied lemon peel? Seriously, it’s amazing.
Then there is the cake, coffee flavor to the max, let me tell you. I wanted to get the full feeling of a latte in a cupcake. So I made these strong, but they are amazing. My kids were trying to sneak them yesterday before I even got them frosted!
I was super excited about this flavor combination and let me tell you, it didn’t disappoint. Not even a little.
I love it.
The bitter from the coffee just marries perfectly with the sweet from the mousse and the lemon. So much fun and it is sure to impress any crowd you serve these to.
Expect maybe toddlers. They are never impressed with anything and the coffee would likely have them bouncing off the walls so if that’s your crowd maybe just stick with funfetti….
But the adults in the room? They will think you are the bomb. And ask you to make cupcakes for everything forever.
- FOR THE CUPCAKES
- 1 cup unsalted butter, room temperature
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all purpose flour
- ¼ teaspoon baking soda
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
- 6 tablespoons instant coffee granules
FOR THE WHITE CHOCOLATE MOUSSE - 8 ounces white chocolate chips
- 4 whole eggs
- 1 cup granulated sugar
- 1¼ pound unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- a pinch of salt
FOR THE CANDIED LEMON PEEL - peel from 2 lemons (only the yellow part the white makes it bitter, I used a vegetable peeler to get nice thin yellow only peels)
- 1½ cups granulated sugar
- 1½ cups water
- ¼ cup granulated sugar
- TO MAKE THE CUPCAKES
- Preheat your oven to 325˚ and place papers in a cupcake pan.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until fluffy, about 3-4 minutes.
- Turn the mixer to low and mix in eggs, one at a time scraping the bowl between additions.
- In another medium mixing bowl combine the flour and baking soda, set aside.
- In a small mixing bowl combine the sour cream, vanilla and coffee granules, set aside.
- Once the eggs are all mixed in alternate between adding the flour mixture and the coffee mixture.
- Once everything is mixed in and smooth, divide batter out into the muffin pan. I like about 3-4 tablespoons per cup.
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Remove from oven and allow to cool in the pan about 20 minutes before removing to a wire cooling wrack to cool completely.
TO MAKE THE MOUSSE - Place the white chocolate chips into a small microwavable bowl and microwave 30 seconds.
- Stir and then microwave another 30 seconds, stir again. At this point the chips should be melted but if not microwave a touch longer, until you can stir them and they go smooth, set aside.
- Place the bowl of an electric mixer over a pot of boiling water and add the eggs and sugar, whisk until the sugar has dissolved. You can test this by rubbing a bit of the mixture between your fingers.
- Then place the bowl onto the mixer and whisk on high until the mixture is light, fluffy and cool about 7-8 minutes.
- Drop the mixer speed down to medium and add the butter, a little at a time until it is all in the bowl.
- Whisk the mixture on medium high until it comes smooth and glossy.
- Add the vanilla extract, salt and slowly drizzle the white chocolate it.
- Whisk until incorporated.
TO MAKE THE CANDIED LEMON PEEL - Place the water and sugar into a medium pot and bring to a boil.
- Add the peels and simmer for 45 minutes.
- Pour through a sieve to remove the liquid and then spread out on a piece of parchment or a tray.
- Sprinkle with sugar and toss to coat.
- Allow to dry at least 30 minutes before topping the cupcakes.
Cake recipe adapted from: Just A Pinch
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