Cupcake Hero September 2010 - Mocha Cupcakes with White Choc Latte Buttercream Frosting

So I decided to join a couple of online monthly challenges... firstly Cupcake Hero which is where a new ingredient becomes the basis for the challenge each month.
This month it was caffeine. I toyed with the idea of using an energy drink as the white wine cupcakes I've made were quite delish... but then settled on a Mocha Cupcake with White Choc Latte Buttercream Frosting.

The recipe is a combination of a favourite chocolate cupcake & a chai one that I have stored in my must-bake file.
The cake itself was tasty and rose to a nice mound which was great for icing. I thought it was possibly a little dry, but I'm more of a muddy/gooey centre fan myself. I used Crisco shortening for the first time in a frosting/icing and while I think it was great for texture & shape when piping, the taste wasn't as good as a pure 'butter' buttercream.
They were a hit with my workmates, though not something I would rush to make again for myself.

Mocha Cupcakes with White Choc Latte Buttercream Frosting.

 

Ingredients

1 1/3 plain flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup strong brewed coffee, at room temperature
(I used 1 tsp Jarrah Latte & 1 tsp instant coffee)
1 tsp vanilla
115g butter, at room temperature
1/2 cup caster sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
3/4 cup dark chocolate chips

Directions 
1. Preheat to 320°F. Line cupcake pan with liners.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.

3. In a stand mixer, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips.

4. Fill cupcake liners about 2/3 full. Bake for about 15 minutes (9 for mini cupcakes) or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting:
1/3 cup vegetable shortening
1/2 cup butter
1 tsp Vanilla
1 tsp Jarrah White Chocolate Latte Coffee dissolved in 2 Tbsp Warm water
4 cups icing sugar
Approx 3 Tbsp Milk

Cream butter and shortening with electric mixer. Add vanilla & coffee mix. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.