Mocha Cupcakes
photo by crin13
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
1 cupcake
- Serves:
- 12
ingredients
-
FOR THE CAKE
- 2 eggs
- 118.29 ml cold brewed coffee, plus
- 44.37 ml brewed cold coffee
- 118.29 ml oil, plus
- 29.58 ml oil
- 14.78 ml cider vinegar
- 14.78 ml vanilla extract
- 354.88 ml all-purpose flour
- 236.59 ml sugar
- 4.92 ml baking soda
- 2.46 ml salt
-
FOR THE FROSTING
- 96.13 ml dark chocolate
- 78.78 ml butter, softened, plus
- 14.79 ml butter, softened
- 532.32 ml confectioners' sugar
- 59.16 ml brewed coffee
- 29.58-44.37 ml chopped dark chocolate
- 14.79 ml cocoa powder
directions
- 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.
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Reviews
-
Hmmmm, what do you do with extra coffee when you aren't a coffee drinker? This cupcakes were a delicious solution. Even DH and I, who aren't coffee fans, liked these cupcakes. I do have to say I liked them best the day I made them. The coffee flavor seems to get stronger, so if your a coffee lover you will probably enjoy them even more the next day! I piped the icing on so I had to add additional powdered sugar and cocoa powder to get it to hold shape. I also recommend increasing the icing recipe by at least 50%. One batch wasn't enough to frost all the cupcakes when piping.
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