White Chocolate Mocha Cupcakes: The Recipe

Here is the recipe for the White Chocolate Mocha cupcakes:

Cupcake**:

Butter 9 oz.
Sugar 15 oz.
Sea Salt 1 tsp.
Bittersweet 3 oz.
Chocolate, melted
Semi-Sweet 3 oz.
Chocolate, melted
Eggs 8 oz.
Cake flour 12 oz.
Baking Powder .5 oz.
Milk 7 oz.
Coffee 7 oz.
Vanilla extract .25 oz.

Procedure:

Cream together butter and sugar
Blend in melted chocolate
Add eggs until mixed in, one at a time
Add sifted dry ingredients and liquid ingredients alternately in three parts, beginning and ending with flour (1/3 dry, 1/2 liquid, 1/3 dry, 1/2 liquid, 1/3 dry)

**This recipe calls for ingredients to be weighed, not measured. So, for example, if you measure 1 1/2 cups flour instead of weighing out 12 oz. it may not translate and I can't promise the cupcakes will turn out the way you want**

White Chocolate Buttercream:

1 cup butter
2 cups confectioners sugar
6 oz. white chocolate, melted
3-5 tblspns heavy cream

Procedure:

Sift confectioners sugar and beat with butter
Add chocolate and heavy cream
Beat for 3-4 minutes

Like I mentioned in the previous post, I kind of took some liberties with the type of chocolate and added coffee from the basic chocolate cake formula I found in my textbook. The outcome was good, but I think it is a recipe that can be improved.