I started with my absolute favorite banana cupcake recipe, added 1/2 cup of mini chocolate chips (I decided I like the mini chocolate chips better for just about everything-but it may just be because I’m on a mini cupcake kick lately-regular chocolate chips will work just fine) and a packet of Starbucks Via to the batter. They turned out great!

They weren’t too sweet.  They had a nice little crunch from the mini chocolate chips and the espresso flavor was there, but in a very subtle way.  I decided to go the cream cheese frosting route, but, 1. these would be amazing without frosting (if that suites your fancy) and 2. they would also probably be pretty phenomenal with a coffee buttercream.  As I’ve said before, anything in my house with cream cheese & bananas=breakfast, so these worked for every meal of the day

They’re not an exact copy of the Starbucks coffee cake, but, they’re close enough… they have frosting… and they’re free.  (SN: obviously not all the way free because I had to pay for the ingredients, but you’re smart people-you know what I mean.)

Hope you’re all having a fabulous week!

Ps. Just an FYI-the featured image is 3 mini cupcakes, the picture in the post is a regular sized cupcake.  All of the cupcake liners are from Bake it Pretty.

Banana, Espresso & Chocolate Chip Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup mini chocolate chips
• 1 regular size, Starbucks Via Mocha flavor packet (instant coffe or freshly brewed espresso will also work)

xo-Jenn

Until last week.  Damn those happy hour frappuccinos and the sun being out!  It totally broke my will power… mmmmm frappuccinos! So tasty!  Yes please to caramel and coffee and javachip.  Mmmmmm javachip.  I think it’s my fav.  Who doesn’t love the coffee flavor with those tiny little chocolate chunks, topped off with whipped cream and then drizzled with chocolate sauce?  Well, I guess if you don’t like it I’m not sure if we can be friends.  That coffee stuff is serious business around here

So… I was feeling pretty inspired after having a few too many frappuccinos last week.  These cupcakes were pretty phenomenal, if I do say so myself.  The only thing I will do differently next time, is drizzle a little bit of chocolate ganache over the buttercream, to really get that frappuccino effect.

I don’t really have a go-to chocolate cake recipe (I know, I know… I should!) BUT I do have a go-to brownie recipe.  You all have seen it before… This is the same recipe that I used for the Mini Brownie Cupcakes a while back… it’s my fav.  It’s just might be the most requested cupcake in my house… and that’s really saying something since I bake, a lot.  I modified the brownie recipe a bit, just by adding a small Starbucks Via packet to the batter to give it a slight espresso flavor and instead of using regular chocolate chips, I used mini chocolate chips in the batter & for the topping… hope you like!

Javachip Brownie Cupcakes (Recipe Adapted from: For the Love of Food)

• 1 cup (2 sticks) unsalted butter, melted
• 2 1/4 cups Sugar
• 4 Eggs
• 1 1/4  cups Dutch Processed Cocoa Powder
• 1 tsp Sea Salt
• 1 tsp Baking Powder
• 1 tbs Vanilla Extract
• 1 1/2 cups Flour
• 1 cup Mini Chocolate Chips
• 1 small Starbucks Via Ready Brew packet (Italian Roast/Extra Bold)

1. Preheat oven to 350°F
2. Line 16 cupcake tins with paper liners.
3. In a medium sized bowl melt butter for 30-45 seconds in the microwave.  Add the sugar and melt the mixture for another 1-2 minutes, just until it’s hot.
4. In a standing bowl mixer crack the eggs, add cocoa powder, salt, baking powder and vanilla extract and mix until combined.  Add Starbucks Via packet and mix until combined.
5. Add the butter & sugar mixture to the standing bowl mixer.
6. Add flour to the mixture and then combine.  Mixture will be thick, but combine until smooth.  Add the chocolate chips with a rubber spatula.
7. Fill liners with batter, 1 full ice-cream scoop.
8. Bake for about 20-25 minutes.
9. Let cupcakes cool for a few minutes.   Transfer to wire rack to cool completely.

Mocha Buttercream

• 16 tbsp. unsalted butter, at room temperature
• 1 lb. confectioners’ sugar
• 1½ tsp. vanilla extract
• 1 large Starbucks VIA Ready Brew packet (Mocha flavor)
• 5 tbsp. heavy cream (or more to get the consistency you desire)

To make the frosting add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla and instant coffee.  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.  Garnish with a few mini chocolate chips … enjoy!

Happy Wednesday, Javacupcakers!

xo-Jenn

Seriously? No Cake Pops in Seattle? I mean really… of all places, you’d think that SEATTLE would get the cake pops first. I was so bummed they didn’t have any. I really hoped to try them before I left for Germany.

So, we land in Frankfurt and right off the airplane I see a Starbucks. Could they have the Cake Pops I couldn’t find in Seattle? YESSSSSSSSSSS! They had Cake Pops!! I had travel around the world to find them…. but I was SO DAMN EXCITED I had to scoop one up and try it!

I got the pink of of course. Now, I’m showing you a Starbucks stock photo here because all I had with me at the time was my camera phone and it takes crappy pictures. But, mine looked exactly like the one from Starbucks!

It’s vanilla cake with vanilla icing, dipped in chocolate and pink sprinkles!  (The other one in the picture is the Rocky Road. I know, I should have tried it too, but I just got the one, for now.)

First initial reaction…. YUM!  Finally, a dessert that Starbucks can be proud of.  I mean really… this cake pop was moist, full of flavor and really SO GOOD.  The candy coating was just enough crunch to add texture and the sweetness of the sugar crystals on the outside was perfect.  I would definitely recommend this little treat to anyone needing a sugar fix.

Once I find out where the Starbucks is around the military base… I’ll be sure to try the other Cake Pop flavors, whoopie pies and mini cupcakes!

To see the article, go here.

Ingredients:

2 packets starbucks via columbia {i’ve said it before and i’ll say it again, if you’re supposed to cook with wine you’d drink, shouldn’t that be the same for coffee? }
3/4 cup coffee flavored liqueur
4 large egg whites
1 1/2 cups sugar
3 sticks unsalted butter, room temperature

Instructions:

In a small bowl, combine the starbucks via with the coffee liqueur and stir until disolved, set aside. in a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar until the sugar is dissolved, and the mixture is warm to the touch, about 2-3 minutes.

In the bowl of an electric mixer fitted with the whisk, beat the egg white/sugar mixture on high speed until sift peaks have formed, about 6 minutes.

Switch to the paddle attachment and with the mixture on medium to low speed, add the butter a few tablespoons at a time. beating well after each addition. continue beating until smooth and fluffy. {the frosting might appear to separate but keep beating until smooth.} with the mixer on low speed, add the coffee and liqueur mixture until smooth. {again the frosting might appear to separate, especially at this addition, but keep beating until smooth.} beat on the lowest speed to remove any air bubbles, about 2 minutes.

Uploaded on September 28, 2009 by
Jamie at Starbucks from jamie of all trades

By Ad Age Staff

Published: February 19, 2009
http://adage.com/video/article?article_id=134703

Starbucks’ new Via brand instant coffee is being launched this month.

NEW YORK (AdAge.com) — A panel of seasoned Ad Age newsroom coffee junkies surprised themselves Wednesday when they were unable to tell the difference between Starbucks’ new instant coffee and the chain’s in-store brew. The blind comparison taste test was conducted with some of the first samples of Via, the “soluble” powdered coffee Starbucks is launching this month. Watch the four-minute video of the test in progress.

Check out the Starbucks website for a FREE SAMPLE!