Mocha Cupcakes

I am still trying to decide if these were a success or not. When I took them to work, 4 out of 5 people loved them, the fifth person being a student. So, it is possible that these are “grown-up” cupcakes with their strong coffee flavor. In fact, her least favorite part was the frosting which my husband thought was the best part, so maybe it’s a tastebud thing? I only had one whole cupcake and I think it is a decent chocolate cupcake. Maybe not my absolute favorite one ever, but I think my feelings were affected by the one bad review. The frosting is definitely awesome, which is why I decided to go ahead and share this anyway. If you like a cake-y cupcake, I think you will like the cupcake part. They are not as sweet or fluffy as some store ones, which might also have been why they are not as kid-friendly. I made these for National Chocolate Cupcake day which was a little bit ago (posts are back-logged here). Save this for next year, or make them if you are having a chocolate/coffee craving.

The cupcake batter is from my Taste of Home Baking binder. The frosting is adapted from it because theirs did notwork at all for me. It was super liquidy and a bit too sweet. Regardless, this is not the kind of frosting you can easily pipe, so I went for the ole “dip” method and it worked beautifully. To go fully chocolate, use some chocolate sprinkles. I only had rainbow ones. I still need to make some chocolate sprinkles, especially since I bought the tip I need for it (Stella of Bravetart shares her secrets here).

Directions for Cupcake Batter (makes 12 normal-sized cupcakes)

Barely adapted from Taste of Home Baking

  • 2 eggs
  • 1/2 cup coffee (I used instant)
  • 1/2 cup vegetable oil
  • 3 teaspoons cider vinegar
  • 2 Tablespoons vanilla extract
  • 1.5 cups flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Prepare a muffin tin with baking spray or liners. Beat together the eggs, coffee, oil, vinegar, and vanilla with your mixer.

Sift together the flour, sugar, cocoa, baking soda, and salt.

Then, gradually stir the flour mixture into the egg mixture. Add the mini chocolate chips last.

Fill the muffin tins evenly (almost full for each).

If you make a mess like I did, wipe off the extra with a paper towel before baking.

Bake until a toothpick comes out clean (about 20 minutes). Cool for 10 minutes before removing from the pan to cool on a wire rack completely. To speed up the process, feel free to put them in the refrigerator while you make the frosting.

Oh my gosh, naked cupcakes!

Directions for Mocha Frosting

Adapted from Taste of Home Baking

  • 1/3 cup chocolate chips
  • 6 Tablespoons butter
  • 2 cups confectioner’s sugar, sifted
  • 3 Tablespoons coffee (I used instant)
  • 3 Tablespoons baking cocoa
  • Chocolate sprinkles (for decorating)

Melt together the chocolate chips and butter, stirring until melted and smooth.

The microwave works well for this!

Beat in the confectioner’s sugar, cocoa, and coffee. Continue until it is smooth and thick enough for dipping the cupcakes. Taste the frosting to make sure you like it. Feel free to add a little more sugar or baking cocoa (the first to sweeten, the second to darken the flavor) to help thicken the frosting.

This is juuuuuust right.

Dip the cupcakes in to coat the tops.

Then, decorate with sprinkles.

Directions for Cupcake Batter (makes 12 normal-sized cupcakes) without pictures

Barely adapted from Taste of Home Baking

  • 2 eggs
  • 1/2 cup coffee (I used instant)
  • 1/2 cup vegetable oil
  • 3 teaspoons cider vinegar
  • 2 Tablespoons vanilla extract
  • 1.5 cups flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Prepare a muffin tin with baking spray or liners. Beat together the eggs, coffee, oil, vinegar, and vanilla with your mixer. Sift together the flour, sugar, cocoa, baking soda, and salt. Then, gradually stir the flour mixture into the egg mixture. Add the mini chocolate chips last.

Fill the muffin tins evenly (almost full for each). Bake until a toothpick comes out clean (about 20 minutes). Cool for 10 minutes before removing from the pan to cool on a wire rack completely. To speed up the process, feel free to put them in the refrigerator while you make the frosting.

Directions for Mocha Frosting without pictures

Adapted from Taste of Home Baking

  • 1/3 cup chocolate chips
  • 6 Tablespoons butter
  • 2 cups confectioner’s sugar, sifted
  • 3 Tablespoons coffee (I used instant)
  • 3 Tablespoons baking cocoa
  • Chocolate sprinkles (for decorating)

Melt together the chocolate chips and butter, stirring until melted and smooth. Beat in the confectioner’s sugar, cocoa, and coffee. Continue until it is smooth and thick enough for dipping the cupcakes. Taste the frosting to make sure you like it. Feel free to add a little more sugar or baking cocoa (the first to sweeten, the second to darken the flavor) to help thicken the frosting. Dip the cupcakes in to coat the tops. Then, decorate with sprinkles.

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3 thoughts on “Mocha Cupcakes

  1. wow those look pretty good to me. That 4th person maybe just doesn’t like coffee? How old of a student are we talking here. I can guarantee I would like them so why don’t you just call me the 5th person and you will be 5/5. 😉

  2. Pingback: Triple Chocolate Cookies | fudgingahead

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