Passion Fruit Chocolate Chip Cupcakes + Coffee Frosting


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.