Frosted Chocolate Mocha Cupcakes



  1.  1 1/2 cups flour
  2.  1 cup sugar
  3.  1/3 cup cocoa powder
  4.  1 teaspoon baking soda
  5.  1/2 teaspoon salt
  6.  2 eggs
  7.  1/2 cup cold coffee
  8.  1/2 cup vegetable oil (I used canola oil)
  9.  1 tablespoon vinegar (I used cider vinegar)
  10.  1 tablespoon vanilla

Mocha Frosting:

  1.  1 12 cups (3 sticks butter), at room temperature
  2.  3 cups powdered sugar
  3.  4 tablespoons cocoa powder
  4.  2 teaspoons vanilla
  5.  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water
  6.  12 chocolate covered espresso beans, to garnish (optional)


  1. Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
  2. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
  3. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
  4. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  5. Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
  6. To make frosting, in your stand mixer fit with the paddle attachment, beat the softened butter with the powdered sugar until it is creamy.
  7. Add  the cocoa powder, vanilla  and coffee. Beat for 2 minutes until fluffy. Pipe onto cupcakes. Top each cupcakewith a chocolate covered espresso bean if desired

For more detail thatskinnychickcanbake

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