These coffee & donut cupcakes were for a Police Officer's retirement party. Obviously, they were for an officer with a sense of humor :)
I wanted to play off the cops & donuts stereotype, so I knew I wanted to incorporate the donut into the cupcake, as well as coffee flavor. Thinking that a coffee flavored cupcake may be too overpowering for the entire crowd, I chose to make a maple-vanilla cupcake. To top the cupcake, I made a coffee & cream buttercream by using a coffee/espresso flavoring and half & half. Finally, the cupcakes were topped with a baked chocolate donut, with a vanilla glaze & chocolate jimmies.
Maple Vanilla Cupcakes
yield 24 cupcakes
2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 1/4 cup buttermilk
4 large egg whites
1 stick unsalted butter, softened
1 1/2 cups sugar
1 tsp vanilla extract
2 tsp maple extract
In a large bowl, sift flour, baking powder and salt. In a medium bowl (or large measuring cup), whisk milk, and egg whites. In a stand mixer, beat the butter and sugar at medium speed for about 3 minutes, until light and fluffy. Add vanilla & maple extracts, then add the flour & milk, alternating between the two, starting and ending with the flour. Once everything has been added, beat the batter for 2 additional minutes. Scoop into lined cupcake pans and bake at 350 for 18-22 minutes.
Coffee & Cream Buttercream
2 sticks butter (I used 1 stick salted & 1 stick unsalted)
4 cups powdered sugar
1 Tbsp coffee extract
2-4 Tbsp half & half or heavy cream
In a stand mixer, beat the butter for 3-5 minutes until very light and fluffy. Add the powdered sugar slowly, mixing until incorporated (it may be crumbly at this point). Add the coffee extract and half & half, continuing to beat, until you reach the desired consistency. Pipe on to cupcakes.
Mini Chocolate Donuts
yield 48 mini donuts
1 cup flour
1/4 cup cocoa powder (I used Hershey's Special Dark)
1/2 tsp baking soda
1/4 tsp nutmeg (don't skip this!)
1/4 tsp salt
1/2 cup milk
1/2 cup packed brown sugar
4 tsp butter, melted
1 tsp vanilla extract
In a large bowl, whisk flour, cocoa, baking soda, nutmeg & salt. In a small bowl, whisk milk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture, and whisk until blended and smooth. To fill donut pans, put mixture in a ziploc bag and pipe into the cavities*, filling them about 2/3 full. Bake at 375 for 5-7 minutes. Allow to cool slightly before turning out from pan.
*Even though most pans are non-stick, I recommend spraying the pan. Wipe clean & spray each time to ensure the donuts do not stick.
1 1/4 cup powdered sugar
1 Tbsp + 1 tsp milk
1/2 tsp vanilla extract
Whisk ingredients together & use immediately. You can pour over donuts or dip each individually.
Cupcakes adapted from My Baking Addiction
Donuts adapted from The Motherload