Mocha Spice Cupcakes

This recipe was sent in by Kim Plank. It's from MarthaStewart.com and it's for Mocha Spice Cake with Chocolate Swiss Meringue Buttercream. Thanks Kim!

Tuesday evening, I got home late from work. I almost didn't make these cupcakes, but when I looked at the recipe again, I realized how easy they were. Not to mention they were paired with chocolate SMBC (which I LOVE!!). I didn't have any fresh ginger, so I omitted it and just used the dry ground ginger. I accidentally forgot to 1/2 the spices when I halfed the recipe. I didn't notice until I'd already put double the ginger AND cinnamon. When they were all done, you could definitely taste the ginger, but it wasn't overpowering even with the extra teaspoon. The coffee flavor was definitely unnoticeable though... maybe because of the ginger overload? Anyway, the cupcakes were definitely a hit. Someone at wing night even asked if he could order 20 of them for a football party he's going to. Sweet! These are definitely a great idea for the Fall and Winter months!

Sorry the photo isn't great. I didn't have a lot of time. :(

Mocha Spice Cupcakes (recipe from MarthaStewart.com)
Make enough for 12 cupcakes and one 8x4 loaf cake

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup + 2 tablespoons Dutch-process cocoa powder
1 1/2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger (I omitted)
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 1/2 teaspoons baking soda
1/4 teaspoon table salt
1 1/2 cups sifted cake flour (not self-rising)
1/2 cup sour cream
3/4 cup hot coffee

Place rack in center of oven, and preheat oven to 325 degrees. Line muffin pans with paper liners.
In bowl of mixer fitted with paddle attachment, cream butter on medium until light. Add brown sugar and eggs; beat on medium-high until fluffy, about 2 minutes. Add vanilla, cocoa, fresh ginger, ground ginger, cinnamon, nutmeg, clove, baking soda, and salt; mix well.
With mixer on low, add a third of flour; mix just until combined. Add half of sour cream; mix. Repeat with remaining flour and sour cream, ending with flour. Pour coffee into batter; mix until smooth. (It will be VERY thin.)
Pour batter into pans. Bake 18-20 minutes, rotating pans halfway through baking, until a few crumbs remain on a cake tester that has been inserted in center and removed. Let cool slightly in pans on wire rack. Remove cupcakes from pan and cool completely on wire rack.

Chocolate Swiss Meringue Buttercream (my own recipe)
3 egg whites
3/4 cup granulated sugar
1 1/2 sticks unsalted butter, softened
3 ounces semi-sweet chocolate
1 ounce unsweetened chocolate (You can use 4 oz. of bittersweet chocolate altogether, I just didn't have any)

Melt chocolate in microwave safe bowl on high-powder for 45 seconds. Stir and microwave for an additional 10 seconds, if needed. Set aside.
Combine sugar and egg whites in the bowl of an electric mixer (or top of a double boiler). Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved (Mixture should read 160 degrees F on a candy thermometer), about 5 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on high until cooled, about 6 minutes.
Switch to the paddle attachment. On medium speed, add butter a few tablespoons at a time. Increase mixer speed to high and beat until thickened, 1-2 minutes. Add melted, cooled chocolate, and stir until blended.

Overall rating on a scale of 1-5
Moistness: 5
Tenderness: 5
Frosting: 5