mocha cupcakes, martha's

i actually baked these cupcakes couple weeks ago and somehow forgot to post these to this blog.
i remember i read somewhere that the quality of your ingredients plays the biggest part on how good the bake goods will come out. and sadly, i havent find the 'it' dutch-processed cocoa.. oh okay, maybe i have, but its not BEST! its just..err.. fine? okay?
and for the usual cocoa powder? A.K.A hershey's?? good god, its sooooo expensive well, if you can find it actually.. hershey's cocoa powder is a really scarce stuff in indonesia.

so to be honest.. about these cupcakes? the cake tasted nice though the taste of the cocoa powder is not really for my liking. i should just frosted these with mocha ganache actually and maybe they would come out better.
because the seven minute frosting tasted horrible! again, not because the recipe..but only because the mocha extract i used.. they tasted BLEH!
so seriously, if my baked goods taste nasty, its all would be because the sick-ass ingredients!

Martha Stewart's Mocha Cupcakes

2 1/4 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sour cream, room temperature
3/4 cup freshly brewed espresso
1 tablespoon instant espresso powder (not instant coffee)

Seven-Minute Frosting (coffee variation)

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
2 tablespoons pure coffee extract

CUPCAKE DIRECTIONS

Preheat oven to 325°F (160°C). Line standard muffin tins with paper line
Whisk together cake flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely be¬fore removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small spoon to dollop cupcakes generously with frosting and make decorative peaks. Garnish each cupcake with a coffee bean before serving.

FROSTING DIRECTIONS (MARTHA STEWART)

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230°F (110°C).
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230°F (110°C), remove from the heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Add 2 tablespoons coffee extract, whisking to combine. Use immediately.