Kona Coffee Cupcakes

September 29: National Coffee Day

Whenever we visit Hawaii, we stock up on our favorite foodstuffs and edible souvenirs (Kona coffee, Kauai Kookies, macadamia nut chocolates, etc.). When we run out of our rations and don’t anticipate a trip back soon, Islander’s parents and friends send culinary care packages on our birthdays and Christmas! While e-commerce and online shopping have made it more convenient to make purchases from paradise, it is incomparable when loved ones want to give them as gifts. We appreciate the time and money they spend on us by sending specialty ingredients to support our blog!

For National Coffee Day, we baked Kona coffee cupcakes with a combination of ingredients we bought ourselves or received as gifts. Thanks to those who contributed to this cupcake’s components, this decadent dessert makes today’s food holiday extra delightful!

Recipe

(Adapted from Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen)

For the cupcakes

• ½ cup Kona coffee, hot
• ½ cup cocoa powder
• ½ cup water, cold
• 1 ½ cups cake flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup (1 stick) butter, unsalted
• 1 ¼ cup sugar (we used C&H brand, granulated white)
• 2 eggs
• ¾ teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the cocoa powder in the hot Kona coffee. Mix in the cold water until smooth. Set aside. Sift the cake flour with the salt, baking powder and baking soda. In a large mixing bowl, cream the butter with sugar.  Beat in the eggs and vanilla.

Gradually add the coffee and flour mixtures, alternating until the batter is brown and smooth. Scoop into muffin tins lined with cupcake paper. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness with a toothpick. Remove from the oven and let the cupcakes cool completely before frosting them.

For the frosting

(Adapted from Coffee Fair)

• 1 tablespoon instant Kona coffee crystals (we used Mulvadi brand)
• ¼ cup milk
• 3-4 cups powdered sugar (we used C&H brand)
• ¼ cup cocoa powder
• 6 tablespoons butter
• 1 ½ teaspoons vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the Kona coffee crystals in milk. Sift the cocoa powder with the sugar. In a mixing bowl, cream the butter with the cocoa-sugar mixture. Add the vanilla and stir until the frosting has a spreadable consistency. Fill a pastry bag and use a star tip to make decorative swirls on the cupcakes. Top with a chocolate-covered Kona coffee bean.

Notes

• Thanks to Islander’s Mommy for the chocolate-covered Kona coffee beans. Thanks also to Lisa L. for the Big Island vanilla.
• If you like Kona coffee cupcakes, try our Kona coffee cheesecake recipe, which we blogged about on National Cheesecake Day on July 30.