Traveling Cakes

July 2nd, 2009

I’m back from my apartment hunt and still catching up on basically everything, so this will be short. And sweet, or so I’m told.

Apologies for the harsh lighting.

Apologies for the harsh lighting.

The day before I arrived was my best friend’s birthday, so of course I brought cupcakes! Mochi cakes (again) to be precise.

The weather isn't exactly cooperating in Maine at the moment.

The weather isn't exactly cooperating in Maine at the moment.

These are a little more special than the first batch of mochi cakes I made – as you can see, these are chocolatey. Very chocolatey. Three kinds of chocolatey, in fact: dark cocoa powder in the batter, chocolate chips inside and on top, and cacao nibs in place of sprinkles for an extra crunch of bitter chocolate goodness.

I hear these were good.

I hear these were good.

There’s a secret ingredient (coconut milk!) plus a little surprise in the middle. Unfortunately there’s no picture of the middle, since I didn’t eat any – the recipe makes twelve, I was able to fit ten into a container for transport and I gave the other two to Z. But I hear they were delicious.

The glare!

The glare!

Triple Chocolate Mochi Cupcakes

  1. 4 oz. butter (I used Earth Balance to make these dairy-free), melted & cooled
  2. 1 cup sugar
  3. 2 eggs
  4. 1/2 cup dark or Dutch process cocoa powder
  5. 5 1/3 oz. Mochiko (sweet rice flour)
  6. 1 generous tsp baking powder
  7. 6 oz. coconut milk (I was a little short and added an oz. or so of soymilk)
  8. 1 tsp vanilla (may have skipped this…)
  9. 12 large raspberries or blueberries, washed and gently dried, or 12 small-medium strawberries, washed, dried & hulled…or a random mixture so it’s a REAL berry surprise!
  10. About 48 large bittersweet chocolate chips
  11. 1-2 Tbsp cacao nibs

Preheat the oven to 350. In a medium-large mixing bowl, whisk together the butter, sugar and eggs. Add the cocoa powder, Mochiko and baking powder, stirring just to incorporate. Pour in the coconut milk and vanilla and stir until the lumps are pretty much all gone. Pour into a lined muffin tin, filling the liners halfway. Gently press a berry into the middle of each and then surround the berry with three chocolate chips, standing them up in the batter. Spoon the rest of the batter on top to cover everything, then top with a chocolate chip in the middle and sprinkle cacao nibs around the rest of the exposed batter. Bake 20-30 minutes, until a toothpick comes out clean (remember that the chocolate chips will get melty), cool 5 minutes in the pan and then remove to a rack to cool a bit more.

You can eat these warmish if you want them to be gooey in the middle, but I hear they are fine on their own. Mochi cakes don’t need any frosting, though I wouldn’t be upset if you ate one warm with some ice cream. Their unfrostedness also makes them great for transporting on seven hour bus rides, whereas the main drawback to a normal cupcake is their untransportationalness. Enjoy the new words I just made up.

8 Responses to “Traveling Cakes”

  1. Carolyn Jung says:

    The mochi is quite intriguing as a surprise ingredient. So is the texture of these cupcakes like any other cupcake with regular wheat flour? Or does it have a chewy texture kind of like mochi?

  2. VerySmallAnna says:

    They are a little more like regular cake on the outside but more chewy towards the center. They also get drier and more regular cake-like after a few days.

  3. There can never be too much chocolate in anything! Love the cocoa nibs – they give the top such an interesting look. How’s this for an idea: instead of baking them, try steaming! The mochi and coconut milk remind me of sweet steamed rice cakes from the Philippines. Either way, I’d nosh on a half dozen of these, easy!

  4. Did you say triple chocolate cake? :o And then did I hear mochi added to it? Oh that’s it, I surrender! May I please have one? :P

  5. Donalyn says:

    These look so tempting – love the nibs on top! Thanks for stopping by my blog – I agree about the book, as I’ve already noted a few ingredients I need to get my hands on.

  6. Jenni says:

    Digging the coconut milk w/the chocolate :scribbles frantically in notebook: You have lucky friends, and a lucky Z!

  7. Caitlin says:

    Wow, those look absolutely awesome! I totally need to find mochiko so I can make these.

  8. R. Ward says:

    Just out of curiosity, if anyone’s tried this recipe, about how many cups does 5 1/3 oz of mochiko come out to be? I don’t possess a kitchen scale =/. This sounds delicious, and I’d love to try it.

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