Daniel’s Dish: Entertaining at Home with a Four-Star Chef
(makes 30 cupcakes)
- 1/2 cup plus 2 tablespoons milk
- 6 tablespoons unsweetened cocoa powder (preferably Dutch process)
- 1/4 cup instant coffee powder
- 1 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 3 cups heavy cream
- 1/3 cup coffee beans, crushed
- 8 ounces milk chocolate, finely chopped
- 2 cups mascarpone cheese
- 1/4 cup confectioners’ sugar, sifted
To Make the Chocolate-Coffee Cupcakes
Preheat the oven to 350 degrees F. Line 30 standard muffin cups
with paper liners.
Combine the milk, cocoa, coffee and 1/4 cup water in a small sauce-
pan and bring to a boil, constantly whisking, until the cocoa and coffee
have dissolved. Let cool and pour into a liquid measure.
Sift together the flour, baking soda, and salt. In the bowl of a mixer,
cream the butter, sugar, and vanilla on medium speed until light and
fluffy. Add the eggs, one at a time, mixing well after each addition.
With the mixer on low speed, add the dry ingredients alternately with
the milk mixture in three batches, ending with the liquid. Fill each
muffin cup halfway with the batter. Bake 18 to 20 minutes until a
toothpick inserted into the center comes out clean. Remove the
cupcakes from the pan and let cool completely on a wire rack.
Mocha Ganache and Mascarpone Cream
Combine 1 cup of the heavy cream and coffee beans in a small sauce-
pan and bring to a boil over high heat. Remove from the heat, cover,
and let infuse for 10 minutes. Strain through a fine-mesh sieve into a
clean saucepan and bring back to a boil. Put the chocolate in a medium
bowl and pour the hot cream over it, stirring slowly, until the ganache
is smooth. Spoon enough ganache over each cupcake to fill the liners
to the rim.
Using a whisk or in the bowl of a mixer fitted with a whisk attach-
ment, whip the remaining 2 cups of heavy cream to stiff peaks. Add
the mascarpone and confectioners’ sugar and whisk until smooth.
Spoon the mascarpone cream into a pastry bag fitted with a medium
round tip and pipe the cream on top of the ganache in a circle.