white chocolate mocha cup cake

John's cupcake

I had been thinking for a while about the best cupcakes for John. Since all he drinks is white chocolate mocha's I thought, why not :) It turned out delish (minus the coffee filling). I forgot to add the butter. It was still good but not as good as it could be. and because of this a lot of them went to the garbage monster (the trash). so i hope for your sake they turn out fabulous and that you don't forget to add the butter!

*use your favorite chocolate cup cake recipe!

Chocolate Coffee Ganache Filling
Adapted from Smitten Kitchen
Makes enough to fill 12 cupcakes (with a little leftover)
Ingredients
4 ounces semisweet chocolate
1/3 cup heavy cream
1 packet Starbucks VIA Italian Roast
1 tablespoon butter, room temperature

Method:

Chop the chocolate and transfer it to a heatproof bowl.  

Heat the cream until simmering then empty the packet of Starbucks VIA into the cream and stir until dissolved.   

Remove from heat and pour the cream over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.
* do not forget to add the butter or the filling will be very bitter.

White Chocolate Swiss Meringue Butter cream
Adapted from Whisk Kid
Makes enough to frost about 18 cupcakes
Ingredients
1 cup sugar
5 egg whites
18 tablespoons unsalted butter, softened slightly and sliced
1/4 cup white chocolate, melted and cooled

Method: 

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done).

Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp.

Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The butter cream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It’ll come together!
When the butter cream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. Whip to incorporate.

apple cinnimon cupcakes

I’ve been apple crazy lately, and have been craving everything apples. It’s the season for apple desserts. I made apple pie for thanksgiving and wanted more. After browsing food blogs I found a delicious looking cupcake from javacupcake.com apple cinnamon. Yum, the perfect duo. After I took to cupcakes out of the oven I went to make the filling, finding that I was so anxious to make these cupcakes that I fudged the recipe a bit. It asks for ½ cup butter and silly I added 2 sticks of butter. I also had forgotten to add the cinnamon in the batter. Oops! But low and be hold they turned out amazing anyways. Next time I’ll calm down and focus. Not something I do best, may I remind you but, I’ll try. The end product was delicious and apple infused. But I wanted a little more apple flavor so ill add twice as much apples to the batter next time.

Apple Cinnamon Cupcakes
Makes 12 cupcakes
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
2. Cream together the butter and sugars.
3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
5. Add the milk and mix only until all the flour and milk are incorporated.
6. Gently fold in the apples. Do not over mix!
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

1. In a medium pan, melt the butter on medium-high heat.
2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
4. Remove from heat and continue to stir for about 1 minute.
5. Set aside to cool.
6. Fill cupcakes and reserve remaining apple mixture for buttercream.

Apple Cinnamon Buttercream

1/2 cup unsalted butter, room temperature

1/4 cup vegetable shortening

1 lb powdered sugar, sifted

2-3 tbsp heavy cream

remaining apple mixture

1/8 tsp salt

1/8 tsp cinnamon

1. Cream together the butter and shortening.
2. Add about 1/2 the powdered sugar and mix until smooth.
3. Add 1-2 tbsp cream and mix until combined.
4. Add all of the remaining apple mixture, cinnamon and salt. Mix until smooth.
5. Add remaining powdered sugar and beat until smooth.
6. Add enough cream until you get the consistency you desire.
7. Scrape sides of bowl and mix on high for 1 minute.
8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.

Assembly

1. Core the center of your cupcakes out.
2. Fill with apple filling.
3. Top with apple cinnamon buttercream.
4. Drizzle with your favorite caramel syrup.