Passion Fruit Chocolate Chip Cupcakes + Coffee Frosting

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Momofuku Milk Bar has a crazy cake that is a chocolate chip cake base, passion fruit curd filling, chocolate crumb crunch and coffee butter cream.  It's crazy, and also a pain to make and only available as a whole cake order.  These cupcakes are a simple solution to hold you over til some one's birthday.  

Makes 12 cupcakes.  

Passion Fruit Chocolate Chip + Coffee Frosting

for the cupcakes

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter, softened

3/4 cup sugar

2 eggs

1/2 cup passionfruit puree

1 tablespoon milk

1/2 cup mini semi sweet chocolate chips

for the coffee frosting

1 tablespoon instant coffee powder

1 tablespoon warm water

8 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

3/4 cup powdered sugar, more or less

pinch salt

Heat oven to 350 degrees.  Prep muffin pan with liners.  

In a bowl, whisk flour, baking powder, baking soda and salt.  Set aside.  

In a mixing bowl, cream butter and sugar for 2 minutes.  Add eggs, mix 2 minutes more.  Alternate adding 1/3 passion fruit puree with 1/3 dry ingredients until both are mixed into the batter. Fold in milk and chocolate chips.  Spoon into muffin/cupcake pan.  Bake about 25 minutes or until cake tester comes out clean.  Let cool in pan 5 minutes.  Gently remove from pan and cool completely on a rack.  

While cooling, get the frosting together.  Dissolve coffee powder in warm water and set aside.  Beat cream cheese for 30 seconds.  And butter and beat until combined. Add sugar, coffee and salt.  Beat until combined. 

Frost cupcakes. 

 

Blueberry Buttermilk Cupcakes

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I can't believe I'm saying this but I really prefer these without frosting because the actual cake base is so flavorful.  The buttermilk adds a little tanginess and the (in season) blueberries are juicy and sweet.  If you do want to frost these, after all these are cupcakes and what's a cupcake without frosting?  (practically a muffin.) , consider a lemon glaze or a lemon cream cheese frosting.  

I like to smash the blueberries instead of leaving them whole, they float in the batter instead of sinking.  Just put them in a bowl and smash them with a spoon, fork or masher.  

Makes 24 standard cupcakes

Blueberry Buttermilk Cupcakes

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 stick butter, very soft or melted

1 cup sugar

1 teaspoon vanilla

2 eggs

1 cup buttermilk

1 teaspoon white vinegar

1 pint blueberries, lightly smashed

Heat oven to 350 degrees.  Prep cupcake tin with papers or oil.  Set aside. 

In a bowl whisk flour, baking soda, baking powder and salt.  Set aside.   

In a large mixing bowl, mix butter, sugar and vanilla.  Add eggs.  Mix until pale yellow.  Add flour mix and buttermilk.  Add vinegar and fold in blueberries.  

Spoon into prepared cups, filling 2/3 full.  Bake 20 minutes or until they test clean.  Carefully, remove from tin, cool completely before frosting.   

 

Strawberry Rhubarb Yogurt Cakes

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A perfect warm weather picnic mini cakes.  I used mini cake or giant muffin pans but adjust baking times to 20 minutes for cupcakes or 45 for a loaf.  

Makes 9 giant muffin or mini cakes. 

Strawberry Rhubarb Yogurt Cakes

2 rhubarb stems, thin diagonal slices

1 1/2 cup strawberries, quartered

Juice and zest of 1 lemon, divided

1/2 teaspoon kosher salt, plus 1 pinch

3/4 cups sugar plus 1/2 tablespoon

1 1/2 cup all purpose flour

2 teaspoons baking soda

1 cup plain greek yogurt

3 eggs

1/2 cup coconut oil, warmed but not hot

In a small pot, combine rhubarb, strawberries, juice and zest of half the lemon, a pinch of salt and 1/2 tablespoon sugar.  Cook over low heat, stirring occasionally, about 20 minutes until rhubarb is soft.  Drain and set aside.  (Save juices for future dessert garnishing.)

While the fruit is stewing, heat oven to 350 degrees.  In a bowl, whisk flour, baking soda, remaining sugar and salt.  Mix in yogurt, then eggs, then warmed coconut oil, lemon juice and zest.   

Portion into greased or lined tins, filling halfway.  With spoon, create a divot or crater in each cup and fill with a large spoonful of strawberry rhubarb mix.  The cake will rise around the fruit as it bakes.  Bake 25 minutes.  

Cool and serve.   

 

Strawberry + Cream Cupcakes

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I had to make cupcakes.  Had to!  I think this mini size is just right. 

These are more white cupcakes with strawberries in them than strawberry flavored cupcakes.  Creamy frosting tops them off.  

Makes 24 regular cupcakes or 56 (ish) mini cupcakes.  

Strawberry Cupcakes

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 stick butter, softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

2/3 cup  fresh strawberries, diced

Cream Cheese Frosting

4 oz cream cheese, softened

1 stick butter, softened

1 lb powdered sugar

2 tablespoons milk (maybe more or less)

For cake:

Heat oven to 350 degrees.  In a bowl whisk flour, baking powder and salt. Set aside.  

In a large mixing bowl and with an electric mixer beat butter until light and fluffy, about 1 minute.  Add sugar and mix for 1 minute.  Add eggs, vanilla and mix for 1 minute.  

Fold in flour mix and milk until just smooth.  Fold in strawberries.  Spoon into paper lined cupcake pans, filling the cups 2/3 full and bake 25 minutes for full sized cupcakes, for mini cupcakes, bake 20 minutes.   Let cool completely and frost.  

For frosting:

With an electric mixer, whisk butter and cream cheese until well combined.  Add sugar and 1 tablespoon milk.  Add 1 more tablespoon or two of milk as needed.  Mix until combined.