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.
The day before I arrived was my best friend’s birthday, so of course I brought cupcakes! Mochi cakes (again) to be precise.
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.
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.
Triple Chocolate Mochi Cupcakes
- 4 oz. butter (I used Earth Balance to make these dairy-free), melted & cooled
- 1 cup sugar
- 2 eggs
- 1/2 cup dark or Dutch process cocoa powder
- 5 1/3 oz. Mochiko (sweet rice flour)
- 1 generous tsp baking powder
- 6 oz. coconut milk (I was a little short and added an oz. or so of soymilk)
- 1 tsp vanilla (may have skipped this…)
- 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!
- About 48 large bittersweet chocolate chips
- 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.