Dutch Mocha Cupcakes

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Ingredients:

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

 

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