White Chocolate Mocha Candy Cane Cupcakes

White Chocolate Mocha Candy Cane Cupcakes

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What a nice December day! It almost felt like Spring here in Minnesota. Snow was melting and the streets were full of people. Of course tomorrow's forecast is just cold enough to turn that melted snow into icy roads! Oh Joy! I've wanted to do candy cane-like cupcakes ever since I discovered a tutorial on Good Life Eats for piping multiple colors of frosting at once. The cupcake/frosting flavors were inspired by my recent obsession with white chocolate mochas (with a shot of hazelnut).

Jordan and I went Christmas shopping yesterday and today was dedicated to yet another adventure in holiday baking. Christmas Shopping was crazy nut-so. We had initially planned to go to the Mall of America, but once we started waiting in the insanely long exit lines I got impatient and and begged Jordan to drive into the burbs. Much, MUCH better. I don't enjoy crowds and I hate traffic. But I'd be surprised to find someone who did;)

holiday striped white chocolate mocha cupcakes white chocolate mocha candy cane cupcakes holiday striped candy cane cupcakes dual color frosting
I made the mistake overfilling them the first time. Don't fill them quite that full.

dual color frosting tip candy cane inspired cupcakes dual color frosting piping on cupcakes
Covered in frosting of course, like usual.

holiday cupcakes
 

jordan organizing angela's dvds
This morning I got an early start cleaning the kitchen and starting the cupcakes around 10am. While I was whipping up the batter I heard quite the commotion in the living room. When I went to investigate I found Jordan alphabetizing my DVDS. Now I'm like one of the most unorganized people in the world; everything is everywhere and Jordan comes whizzing through to make sense of the chaos. Gotta love him.

His finished product. As you can see I have an EXTENSIVE dvd collection. It must have been an exhausting process. Kristina must notice that I go through tons and tons of butter. So much so that tonight she took the liberty of signing me up for the Land O Lakes rewards program. Haha. I suppose it only makes sense. Isn't she helpful?? I know I can please both her and Jordan with cupcakes. They love them and I love sharing! Kristina volunteered to "take them off my hands" by bringing them to work with her. She's like my little Christmas elf.

Ingredients

Cupcake Ingredients

  • 2 1/2 c. Cake Flour
  • 1 1/4 c. Granulated Sugar
  • 4 egg whites
  • 2 whole eggs
  • 3/4 tbsp. vanilla 3/4 tbsp.
  • Baking Powder
  • 1/2 c. white chocolate caramel liquid coffee creamer (or flavor of your choice)
  • 1 1/4 sticks unsalted butter
  • 1/2 c. sour cream
  • 1 tsp salt 

Frosting Ingredients

  • 3 sticks unsalted butter
  • 1/2 c. dry white cake mix
  • 3 tbsp. white chocolate caramel liquid coffee creamer
  • 1 tbsp. hazelnut coffee powder
  • 6 c. powdered sugar
  • 2-3 tsp. milk lots of bright white gel food coloring (if using hazelnut powder & desiring 1/2 white frosting)
  • Red Gel Food Coloring
  • Sprinkles and Edible White Glitter Powder

Recipe Instructions

Cupcake Instructions

  1. 1) Combine dry ingredients in a large bowl.
  2. 2) In a separate large bowl cream together butter and sour cream.
  3. 3) In a medium bowl whisk together eggs, vanilla and coffee creamer.
  4. 4) Add egg mix to butter/sour cream mix, beat until smooth.
  5. 5) Slowly combine with dry ingredients until smooth.
  6. 6) I found that it doesn't rise much when cooked (although they are super delicious) so fill liners almost full. They will sink a little after they are removed from the oven.
  7. 7) Bake at 350 degrees for 7-12 minutes depending on size of cupcakes. I made three sizes super tiny, mini, and large. 

Frosting Instructions

  1. 1) Cream slightly softened butter, creamer, hazelnut powder, and 2 cups powdered sugar in a large bowl until fully combined.
  2. 2) Add a cup of powdered sugar, stirring smooth after the addition of each cup.
  3. 3) Add in cake mix and slowly add teaspoons of milk until frosting reaches desired consistency.
  4. 4) Divide frosting into two bowls.
  5. 5) If you've added the hazelnut powder, the frosting will be a tan color so add a lot of white food coloring to one of the bowls until it is pretty close to white.
  6. 6) Add red food coloring to the other half.

Piping dual-color frosting

I found this awesome little tutorial on Good Life Eats for piping multi-colored frosting.

  1. 1) Fill 1 12 in. disposable frosting bag 1/2-3/4 full with red.
  2. 2) Twist the top and cut an inch off the bottom.
  3. 3) Repeat with the white frosting
  4. 4) Put a tip in the bottom of another 12 inch bag. I found it easier when I added the white fastener piece too.
  5. 5) Align the two colors and put them in the third bag so the ends of the bags are inside the tip.
  6. 6) Snip off the bottom of the 3rd bag and start piping! I combine sprinkles with edible glitter powder and sprinkle on top with a spoon. It makes it much easier to apply the glitter powder if it is mixed with sprinkles. Don't overfill the bags or it will explode out the top.
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What people are saying...

  • Jenn says...

    Posted: December 11, 2011

    These look so yummy! I shared this to Pinterest!

  • Angieriver says...

    Posted: December 11, 2011

    Thanks Jenn! (they were!)

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