Calling All Coffee Fanatics: Latte Cupcakes with Mocha Frosting!

Good things do come in small packages, sometimes.  I've been a fan of Starbuck's Via Instant Coffee packets for some time now.  Yes, yes...I still lovingly grind and brew my own fresh beans when I have time but if I'm in a hurry and need a strong cup, I reach for a packet of Via.  However, if you want to know where this instant coffee really shines, try it in your next batch of chocolate chip cookies or ice cream. 

Ya see, it dawned on me that if I wanted a clean, prominent coffee flavor minus the extra liquid of coffee or espresso, these packets would nicely do the trick.  One of the things I love about them is that they can be dissolved in to ANY liquid even if it's stone cold.  It only takes about 10 minutes to dissolve them in cold milk for instance.  Using them as a foundation, I have made delicious coffee ice cream, fudge, cookies and all manner of confections.  After trying both, I have chosen to use the "Bold" red packets which have a more intense flavor.  Last night I whipped up some Latte Cupcakes with Mocha Frosting using a couple of Via packets as my secret ingredient.  The recipe is as follows.

Rachel's Latte Cupcakes with Mocha Frosting

For the Latte Cupcakes:

1/2 cup unsalted butter at room temp. (1 stick)
1 1/2 cups granulated sugar
3/4 cup low fat buttermilk
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 packet Starbuck's Via Bold Instant Coffee

For the Mocha Frosting:

2 cups heavy whipping cream
1/3 cup sugar
1 packet Starbuck's Via Bold Instant Coffee
1/2 teaspoon vanilla extract
8 oz. semi sweet chocolate finely chopped or in chip form
pinch of salt

Grease or line 12 muffin tins with paper cups.  Preheat the oven to 350.  Place the buttermilk and one packet of the Via Instant Coffee in a small bowl and whisk.  In a mixer set on medium-high, whisk butter until it is creamy and fluffy.  Gradually add in the sugar.  Continue mixing for about two minutes until the butter and sugar are "creamed", ie. light in color and fluffy.  In a separate large bowl mix together the flour, baking soda, baking powder and salt.  With the mixer still running on medium, crack the eggs in to the creamed butter and sugar allowing each egg to mix in thoroughly before adding the next.  Whisk the buttermilk, vanilla and coffee to dissolve.  Add the flour in three parts alternating with the buttermilk mixture.  Fill the muffin cups and bake in the center of the oven for 35-40 minutes.

For the frosting,  heat 1/2 cup of cream in the microwave on high for a minute.  Add the semisweet chocolate and allow to sit and melt in the hot cream.  After about three minutes, stir the chocolate in to the cream to fully melt.  Add one packet of Via Bold to this mixture, whisk and set aside and cool to room temperature. In a stand mixer, whisk the beat the cream, adding in 1/3 cup of sugar and a pinch of salt.  When soft peaks begin to form add the cooled chocolate coffee mixture to the mixing bowl and continue to whisk on medium-high until the frosting becomes thick and spreadable. Allow the cupcakes to fully cool before frosting.    

Makes 12 Cupcakes