4 eggs, room temp
4 egg yolks, room temp
3/4 cup organic cane sugar
1 3/4 cup all purpose flour
1/2 tablespoon vanilla extract
Mocha buttercream frosting ingredients (its ALL about the frosting in these cupcakes):
1 stick unsalted butter, room temp
1/2 cup powder sugar
1 tablespoon coffee syrup (mix 1 cup strong coffee with 2 heaping tbsp organic cane sugar, simmer until it reduces to 2 tbsp and has a syrup consistency)
1/2 tsp vanilla extract
1/8 cup heavy whipping cream
Directions for the cupcakes:
Whip together eggs, yolks, sugar, and vanilla on high speed for about 10 minutes. Mixture should triple in size and be a light yellow color. Sift flour. Fold sifted flour into the batter. Line a cupcake pan with cupcake tins and pour batter about 3/4 of the way full. Bake for 18 minutes at 350 degrees F. Makes 12 cupcakes.
Directions for the frosting:
Whip together butter, powdered sugar, coffee syrup and vanilla extract on high for about 5 minutes. Slow down mixer speed and add heavy cream. Continue whipping a few minutes, adding more coffee and/or powder sugar to your liking.
Once cupcakes have cooled, frost the cupcakes. If you like, you can top them with chocolate muisjes (which is what I did, yum!) Enjoy with a strong cup of coffee and good company!
**This recipe was adapted from http://www.thedutchtable.com