This being my blogiversary and my 85th published post, I thought it should be a special one! Cupcakes seem to be my most popular posts so I created a special cupcake just for me!
When I was in college, I worked for a Doctors billing office. My sister managed the office and there was a great group of people working there, including my Mom! We had a blast!! Lots of potlucks and office parties and for every Birthday, we would get a Baskin Robbins Ice Cream Cake. My favorite flavor was Jamoca Almond Fudge Ice Cream Cake! I Love the coffee ice cream with chocolate fudge ribbons running through it and toasted almonds. So yummy! These are the flavors I decided to use to create my special cupcake! A chocolate fudge cupcake with coffee swiss meringue buttercream, fudge sauce drizzled over the top and a sprinkling of sliced almonds!
What a way to celebrate! The taste of these cupcakes takes me back to all of those office parties and that yummy Baskin Robbins Ice Cream!
Thanks again for sharing this journey with me and for reading my blog! I hope that you enjoy it as much as I do!
~ Becky ~
Jamoca Almond Fudge Cupcakes
Cupcake adapted from Alice Medrich
2 cup all purpose flour
2 cup plus 4 tablespoons sugar
2/3 cup plus 4 tablespoons unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and warm
4 large eggs
2 teaspoon pure vanilla extract
1 cup hot coffee
Line cupcake pan with paper liners and preheat the oven to 350 degrees.
In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.
Divide it evenly among the lined cups. Bake 16- 18 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool for ten minutes. Transfer the cupcakes from the pan to the rack and let them cool completely before frosting or filling. Makes 24 cupcakes.
Coffee Swiss Meringue Buttercream
5 large egg whites
1 1/2 cup sugar
4 sticks butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons instant espresso powder disolved in 2 tablespoons boiling water
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F (or until sugar is completely disolved) while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add espresso mixture and mix to incorporate.
Assemble Cupcakes
1/4 cup Hot Fudge Sauce, heated to pouring temperature (then cooled to room temperature)
1/4 cup toasted almond slices
Pipe buttercream frosting on cupcakes. Place hot fudge sauce into a piping bag or ziplock sandwich bag, cut off the tip and drizzle over each cupcake. Sprinkle with toasted almond slices and EAT!
Enjoy!
Recipe shared on:
Adorned From Above - Wednesday Blog Hop
21st Century Housewife - Hearth and Soul Hop
Chocolate, Chocolate, and More - Thursday's Treasures
Foodie Friends Friday
What a way to celebrate! The taste of these cupcakes takes me back to all of those office parties and that yummy Baskin Robbins Ice Cream!
Thanks again for sharing this journey with me and for reading my blog! I hope that you enjoy it as much as I do!
~ Becky ~
Jamoca Almond Fudge Cupcakes
Cupcake adapted from Alice Medrich
2 cup all purpose flour
2 cup plus 4 tablespoons sugar
2/3 cup plus 4 tablespoons unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and warm
4 large eggs
2 teaspoon pure vanilla extract
1 cup hot coffee
Line cupcake pan with paper liners and preheat the oven to 350 degrees.
In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.
Divide it evenly among the lined cups. Bake 16- 18 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool for ten minutes. Transfer the cupcakes from the pan to the rack and let them cool completely before frosting or filling. Makes 24 cupcakes.
Coffee Swiss Meringue Buttercream
5 large egg whites
1 1/2 cup sugar
4 sticks butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons instant espresso powder disolved in 2 tablespoons boiling water
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F (or until sugar is completely disolved) while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add espresso mixture and mix to incorporate.
Assemble Cupcakes
1/4 cup Hot Fudge Sauce, heated to pouring temperature (then cooled to room temperature)
1/4 cup toasted almond slices
Pipe buttercream frosting on cupcakes. Place hot fudge sauce into a piping bag or ziplock sandwich bag, cut off the tip and drizzle over each cupcake. Sprinkle with toasted almond slices and EAT!
Enjoy!
Recipe shared on:
Adorned From Above - Wednesday Blog Hop
21st Century Housewife - Hearth and Soul Hop
Chocolate, Chocolate, and More - Thursday's Treasures
Foodie Friends Friday
Happy Blogiversary!
ReplyDeleteThanks Bubbly!!!! :) ooooh....bubbly....makes me wish I had champagne to celebrate!
DeleteSeriously, these look so delicious!
ReplyDeleteThanks so much!!! :)
DeleteI just found this blog about a month ago and it one of my faves. Happy Birthday! I just looked back at the first blog and some of the older ones, too, and they are consistently enjoyable from the beginning up to now. Keep up the good work. You are appreciated.
ReplyDeleteKaren....you just made my day! Thank you for stopping by the first time but thank you even more for staying and hanging out with me!
DeleteCongratulations Becky!!! It's been a thrill to get to know you and read your posts, and I love these cupcakes! So adorable. Can't wait to see what the next year holds :)
ReplyDeleteJess @ On Sugar Mountain
Thanks Jess! I feel the same way! You are part of my blogging family and I'm so happy to share with each other and learn from each other! I hope we are still having this much fun baking and cooking for years to come! :)
DeleteHappy anniversary! I raise a cupcake in your honor. :)
ReplyDeleteYum!! These cupcakes look so insanely delicious and gorgeous!! Love the flavours too! Thank you for sharing the recipe :)
ReplyDeleteWhat a lovely blog you have! As fellow bakers we can't wait to read more from you :) new follower here!
Have a lovely day,
Chloe & Sarah
Happy Blogiversary!! These look DELISH! May have to whip these up for the hubby this week :-)
ReplyDeleteAlso, wanted to let you know I nominated you for the Liebster Blog Award. Hope you don't mind.
If you want to read more about it, go here:
http://onceuponacanvaskids.blogspot.com/2012/12/liebster-award.html
Thank you so much Courtney! I am so happy to hear that you like my blog and my recipes! Let me know how you like the cupcakes! :)
DeleteThese look delicious. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. Today’s party is live. Here is the link.
ReplyDeletehttp://www.adornedfromabove.com/2013/01/week-in-review-and-wednesdays-adorned.html
Debi and Charly @ Adorned From Above
Thanks! I will head over now to check out all the great posts!
DeleteHappy blogiversary. So sinfully delicious. Thanks for sharing on Foodie friends Friday.
ReplyDeleteYour co-host from Nosh My Way,
Marlene
Those look absolutely delicious. And Happy belated blogiversary. Thanks for sharing on Foodie Friends Friday.
ReplyDeleteHappy Blogiversary !
ReplyDeleteBeautiful delicious looking cupcakes
Wow these cupcakes look glorious. Happy blogiversary! Pinned this recipe. Love it.
ReplyDelete