Moving day is quickly approaching and my plan to clear my baking pantry before the big move is not progressing quick enough. I am trying to use up my baking ingredients as much as possible so I don’t have to lug them over when I move (move as little stuff as possible!). So when I was cleaning my kitchen cabinet I found a box of Mochiko flour (sweet Japanese rice flour) and a jar of instant espresso powder. I immediately went on foodgawker to look for inspirations and found a recipe for coffee mochi cake. Just what I was looking for!
The original recipe was for mochi cake squares. But because I am bringing them for a dinner get-together I decided to dress them up a bit and make them into cupcakes! I had a hard time deciding what frosting would be best for them…chocolate with espresso, espresso with espresso? I actually saw on foodgawker where a baker sprinkled green tea powder on their chocolate espresso cake! Very creative! However after personally taste testing…it was not the best choice for these :(. I finally settled on vanilla buttercream frosting. Vanilla and espresso..you can’t go wrong with this combination! The texture of these mochi cupcakes is spongier and chewier than regular cupcakes because of the sticky rice flour. They also full of espresso goodness you would have never thought that they were gluten free! I strongly recommend sprinkling espresso powder on top, the slight bitter espresso powder balances the sweet buttery icing perfectly!
As you can see from the picture above, these little beauties were all packed up in my new cupcake caddy and ready to go! These were a big hit at the dinner party 🙂 I am so happy everyone enjoyed them!
Espresso mochi cupcakes (Adapted from: Week of Menus)
For the cupcake:
1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
1 14 oz cans of coconut milk – not lowfat
1 12 oz can evaporated milk
6 tablespoons espresso powder
5 large eggs at room temperature
1 stick of butter (1/2 cup of butter) melted and slightly cooled
1 tablespoon vanilla extract
For the vanilla buttercream frosting:
1 cup unsalted room temperature butter
2-4 cups of icing sugar
1/8 tsp of salt
1 tablespoon of vanilla extract
2-4 tablespoon of milk or heavy cream
- Preheat oven to 350. Line 12-cup cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- In a separate large bowl, beat eggs, then add coconut milk, evaporated milk, espresso powder, vanilla extract and melted butter. Mix to blend until espresso powder are almost all dissolved.
- Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.
- Pour 1/2 cup of batter into each cup of the pan (about 3/4 th full). Carefully smooth out the top. Bake for 25 minutes, until top is dark brown.
- Allow cake to cool for about 30 minutes on a rack before frosting. While the cake is cooling you can make the frosting.
- In a mixing bowl, with hand held mixer, mix the butter at medium speed until nice and smooth. Turn the mixer down to low and slowly add 3 cups of the sifted sugar.
- Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.
- Add 2 tablespoons of cream and mix for 3 minutes. Check the consistency of the buttercream. If it is to loose, add more sugar. If it is stuff, add more cream. This recipe is really forgiving so work with it until you have the consistency that you are looking for.
- Frost the cupcakes with the icing with your favourite frosting tip and sprinkle with espresso powder.