Chocolate Macchiato Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup strongly brewed coffee, cooled to warm
1/4 cup milk
1 1/3 tablespoon natural vanilla coffee creamer
12 tablespoons unsalted butter, softened
1 1/3 cups sugar
6 large egg yolks
1 rounded teaspoon instant espresso
Whip Topping -
1 carton of heavy whipping cream
1 tsp of vanilla
1. Place rack in the middle of the oven and preheat to 350 degrees F. Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and coffe creamer in a cup and set aside.
3. Cream butter and sugar together in the stand mixer (with the paddle attachment) on medium speed, until light and fluffy, about 5 minutes. Beat yolks in one at a time.
4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Scrape down the bowl and divide batter in half.
5. Leave half of batter as is. Stir instant espresso into the other half.
6. Drop batter into prepared cupcake liners by putting the espresso batter in as bottom half, and spooning the coffee (non-espresso) batter on top.
7. Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.
1. Freeze clean metal mixing bowl for 10 minutes before-hand to make whipping faster
2. Combine ingredients into bowl and whip for 7-10 minutes or until thick.
3. Use spoon to top cupcakes and enjoy.
The Science of Whip:
Cream is that fat-enriched portion of milk that rises (or is forced by centrifugation) to the top of milk. Milk is a "colloid," a substance in which small, insoluble particles are suspended throughout another substance. In this case, those particles are fat globules—little droplets of fat—distributed in a water-based solution. If fresh, un-homogenized milk is left undisturbed, the lighter-than-water fat globules will eventually float to the top and gather together, where they can be skimmed away from the "skim milk" left on the bottom. "Creaminess" is kind of its own sensation; somehow it's fatty without being greasy. For that, you can thank emulsion: the large amounts of tiny fat globules suspended in a small amount of liquid. These things are really, really small; we're talking micrometers, way too tiny for our clunky tongues to distinguish as individual particles. Dense crowds of these minuscule globules is what allows for that seamless, luxurious mouth feel.