Mocha Brownie Cupcakes
Make; 33 cupcakes Time:1 hour (to and hour and a half.)
Cupcakes:
Filling:
Preheat oven to 350 and prepare pans by lining them with cupcake liners.
In a big bowl mix “Dry” ingredients and in a medium bowl mix “Wet” ingredients. Then, poor the “Wet” mixture into the “Dry” mixture and mix well. You will then need to put the boiling water right in to the batter and mix a little bit more.
Fill the cup cake tins three-quarter way full and bake for about 15 minutes.
When done take out of pans right away and out on cooling racks to cool completely.
While those are cooling, you can make you filling. Place the berries in a medium pans and cook till thawed on the stove. When warm add sugar and stir. Put the cornstarch in small bowl and add a little water to make a paste. Do the same with the flour. Then add them both to the berries while slowing mixing. Cook for three to five more minutes then take off the heat and cool the berries.
While the berries are cooling make the frosting, by following the recipe below.
Coffee Butter cream Frosting
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Take out of fridge and let thaw before you use. As it will be hard then rewhip before using.
Cupcakes Continued.....
Then when you have your cupcakes, filling and frosting made you can start the assembling. First cut a two inch hole in your cupcake, then put a spoon full of filling (all the way to the top but not over flowing) and then top it off with a generous swirl of frosting.
I would recommend that you do each step on all the cupcakes and then go onto the next. Example- cut the middle out of all the cupcakes. Fill each cupcake with filling. Then top with frosting.
Then......stand back and admire your hard work. And don't forget to eat one!
Make; 33 cupcakes Time:1 hour (to and hour and a half.)
Cupcakes:
- 4 cups flour
- 2 1/2 cups sugar
- 2 cups cocoa
- 4 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons salt
- 1 cup oil
- 3 eggs
- 2 teaspoons vanilla
- 2 cups milk
- 1/2 cup boiling water
Filling:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 flour
- 3 to 4 cups frozen blackberries
Preheat oven to 350 and prepare pans by lining them with cupcake liners.
In a big bowl mix “Dry” ingredients and in a medium bowl mix “Wet” ingredients. Then, poor the “Wet” mixture into the “Dry” mixture and mix well. You will then need to put the boiling water right in to the batter and mix a little bit more.
Fill the cup cake tins three-quarter way full and bake for about 15 minutes.
When done take out of pans right away and out on cooling racks to cool completely.
While those are cooling, you can make you filling. Place the berries in a medium pans and cook till thawed on the stove. When warm add sugar and stir. Put the cornstarch in small bowl and add a little water to make a paste. Do the same with the flour. Then add them both to the berries while slowing mixing. Cook for three to five more minutes then take off the heat and cool the berries.
While the berries are cooling make the frosting, by following the recipe below.
Coffee Butter cream Frosting
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon vanilla
- 1 teaspoon instant coffee
- 2 Tablespoons super strong coffee (Or 1 Tablespoon for a lighter flavor.)
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Take out of fridge and let thaw before you use. As it will be hard then rewhip before using.
Cupcakes Continued.....
Then when you have your cupcakes, filling and frosting made you can start the assembling. First cut a two inch hole in your cupcake, then put a spoon full of filling (all the way to the top but not over flowing) and then top it off with a generous swirl of frosting.
I would recommend that you do each step on all the cupcakes and then go onto the next. Example- cut the middle out of all the cupcakes. Fill each cupcake with filling. Then top with frosting.
Then......stand back and admire your hard work. And don't forget to eat one!