Mocha Cupcakes Food

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
• Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
• Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
• Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

MOCHA DREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups. Cool completely.
• Cut cone-shaped piece out of top of each cupcake; reserve for later use. Whisk 2 Tbsp. sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP. Spoon into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
• Sprinkle with remaining sugar just before serving.

MOCHA CUPCAKES

Steps:

• Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium mixing bowl and stir together. (These are your dry ingredients.) Set aside.
• Combine the sugar, melted butter, and oil in a large mixing bowl and stir well to combine. Add the eggs and vanilla and mix vigorously.
• Stir half of the dry ingredients into the sugar-butter mixture until just incorporated. Mix in half of the coffee.
• Scrape down the sides and bottom of the bowl, then mix in the remaining dry ingredients and the remaining coffee. Stir until smooth. (The batter will be very thin.)
• Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack before frosting them.
• Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Add 4 tablespoons of milk, the cocoa powder, espresso powder, vanilla, and salt and beat to combine.
• With mixer on low, gradually beat in 2 1/2 cups of the powdered sugar. Turn mixer to medium and beat until frosting is smooth. Add add additional powdered sugar if frosting is too thin; if it's too thick add additional milk.
• Spread or pipe over the cooled cupcakes, then serve and enjoy.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 Farenheit. And make a pot of coffee.
• Whisk together cocoa powder and hot coffee, set the bowl aside.
• Sift together dry ingredients in a medium bowl and set aside
• In a stand mixer fitted with a paddle attachment, cream together butter and sugar.
• Add in room temperature eggs one at a time, being careful to not over-mix them.
• Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.
• Finally, add in the vanilla, milk, and sour cream. Mix until just combined.
• Fill the cupcake liners around 2/3 full. Do NOT fill them to the top.
• Bake 17-18 minutes or until a toothpick inserted comes out cleanly.
• Set out on cooling racks to cool completely before frosting.
• In a stand mixer fitted with the whisk attachment, whisk butter cream until it is pale and smooth (around 5 minutes)
• Slowly add in the powdered sugar in additions until it is completely mixed in
• Add the vanilla and the espresso powder and mix until incorporated.
• Decorate the cupcakes using a Wilton 2D tip, and create a swirl design.
• Drizzle the top of the frosting with Torani Caramel Sauce as desired

RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING

Steps:

• For cake, preheat oven to 350 degrees F.
• Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
• Place cocoa in a small bowl.
• Add water, slowly stirring, until well blended and smooth.
• Set aside until lukewarm.
• In a small bowl, mix flour, baking soda and salt.
• In medium bowl, cream butter and sugar with an electric mixer until fluffy.
• Beat in eggs, one at a time.
• Add the cooled chocolate mixture all at once, add vanilla and stir well.
• Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
• Do not overmix.
• Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
• Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
• When cooled, frost with mocha frosting (recipe below).
• Makes about 18 2 1/2 inch cupcakes.
• For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
• Using an electric mixer, cream the butter until smooth.
• Add the vanilla and salt.
• Add the sugar all at once and mix until almost blended.
• Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
• Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
• Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
• Add butter; beat until blended.
• Gradually beat in confectioners' sugar and coffee.
• Pipe frosting onto cupcakes.
• Top with sprinkles; gently press down.

SALTED CARAMEL MOCHA CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• Mix the coffee extract into the brewed coffee. Set aside and allow to cool slightly.
• In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine. Add the butter, vanilla and eggs and beat on medium speed until combined. Add half of the coffee and beat for 20 seconds. Scrape the sides of the bowl and add the remaining coffee. Beat for another 20 seconds until the batter is smooth.
• Divide the batter among the cupcake liners, filling them three-quarter full. Bake until a tester inserted into the centers comes out clean, about 18 minutes. Set the pan on a rack to cool.
• For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Add the coffee extract and whisk until smooth. Add the butter and whisk until smooth. Transfer the ganache to a bowl to cool.
• For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside.
• Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy. Add the caramel and beat until combined. Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated. Add the rest of the confectioners' sugar and mix until combined. Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary. Whip the frosting until fluffy. If necessary, use 1 to 2 tablespoons milk to loosen the frosting.
• To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache. Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel.

MOCHA CUPCAKES

Steps:

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
• Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
• For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
• Refridgerate for 6-7 days to keep fresh.

DOUBLE SHOT MOCHA LATTE CUPCAKES

Steps:

• For the ganache: Put the chips in a medium bowl. Heat the heavy cream in a small saucepan just until it bubbles around the sides. Immediately pour the hot cream over the chocolate, give the bowl a good shake and let stand 10 minutes, shaking the bowl occasionally. Then whisk until the mixture is homogenous, 20 to 30 seconds. Chill about 40 minutes, stirring occasionally and scraping down the sides, until the mixture is almost spreadable. Give it another brief whisk, and let stand at room temperature until it's at frosting consistency.
• For the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin pans with 20 cupcake liners. In a small bowl, stir the chocolate chips into the hot espresso until melted; cool in the refrigerator to room temperature.
• Sift the flour, cocoa powder, baking powder and salt into a bowl. In the bowl of an electric stand mixer with a paddle attachment, beat the eggs, granulated sugar, applesauce, oil and vanilla at medium-high speed for about 2 minutes. Beat in the cooled chocolate mixture until the mixture is homogenous. With the mixer on medium-low speed, add the flour mixture and beat just until incorporated, scraping the sides as necessary. It's ok if the batter is slightly lumpy. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
• While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. On low speed, whisk in the espresso. Use immediately, or hold in the refrigerator until ready to assemble.
• To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake. Use a pastry bag to pipe some of the espresso cream filling into the centers. Pipe a large rosette of dark chocolate ganache on top of each cupcake.

MOCHA CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 9-inch cake pans. I highly recommend using cake strips for a more even bake.
• Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
• Add the wet ingredients into a large bowl and whisk together.
• Add the wet ingredients to the dry ingredients.
• Whisk to combine then mix on level 2 for two minutes.
• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
• Allow time to cool for 5 minutes, then invert onto wire racks to cool fully.
• Sift the confectioners' sugar, salt, cocoa and espresso powder into a bowl.
• Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
• Beat in the sugar mixture slowly.
• Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like!
• Warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together. If there's a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again.
• Pipe buttercream on the first layer, add a swirl of the ganache then a sprinkle of chopped espresso beans.
• Add the second layer on and repeat the process.
• Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
• Drizzle ganache on top of cake, smooth the top and allow to set.
• Pipe dollops of buttercream on the edge using a large closed star tip.
• Top each dollop with a chocolate covered espresso bean.

MOCHA CAKE

Steps:

• Preheat the oven to GM6
• Cream the sugar and butter together until very light in colour and smooth. Add the eggs and mix well (if the mixture curdles at all add some flour, a tbsp at a time, and mix in well).
• Sift in the flour and mix until smooth. Add milk and stir again.
• Add the coffee powder a tbsp at a time and combine well.
• Grease two 9" circle tins with butter and coat in flour. Split the mixture between the two equally and level with the back of a spoon. Bake in the middle of the oven for 35 - 40 mins (poke a skewer into the centre, if cooked it will come out clean).
• For the icing: Sift the icing sugar and cocoa powder into the butter and cream together. Smother a third of the icing all over the top of one sponge and sandwich the other on top. Cover the top of this sponge with the rest of the icing.

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA COFFEE CUPCAKES

Steps:

• Cupcakes:
• Preheat oven at 350.
• Line cupcake pan with paper cupcake liners.
• Cream sugar with butter until light and creamy.
• Add egg
• Add vanilla extract.
• In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
• Mix until thoroughly combined.
• Begin adding the dry mixture in with the butter and sugar combination.
• Alternate the dry ingredients with the milk.
• Gently stir in the fresh brewed coffee.
• Beat well until all combined.
• Scoop the batter into the paper liners until each cup is 3/4 filled.
• Bake at 350 for 21 minutes.
• Remove from baking pan and allow to cool.
• Frosting:
• Put soften butter in the mixing bowl.
• Add powdered sugar and cocoa.
• Beat until the combination looks like little pebbles.
• Add whipping cream and mix.
• Continuing to mix, add brewed coffee.
• Mix until peaks appear.
• If this doesn't peak then add 1/4 cup more of powdered sugar.
• Continue to mix until the frosting forms peaks.
• Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
• Top each cupcake with a chocolate-covered espresso bean (or two!)

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

MOCHA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
• Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
• Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
• Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.