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Mocha Cupcakes

Meet the Cook: This recipe is one that I have called on over the years for numerous occasions - birthdays, PTA meetings, for serving to company, etc. Everyone likes it. My husband and I have two grown children and three granddaughters. -Lorna Smith, New Hazelton, British Columbia

12 ServingsPrep: 15 min. + chilling Bake: 20 min. + cooling

Ingredients

1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
MOCHA FROSTING:
3/4 cup confectioners' sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch salt
1-1/2 cups heavy whipping cream

Directions

In a large bowl, combine the water, mayonnaise and vanilla. Combine
the flour, sugar, cocoa and baking soda; add to the mayonnaise
mixture and beat until well mixed.
Fill greased or paper-lined muffins cups two-thirds full. Bake at
350° for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing to wire racks to cool
completely.
For frosting, combine the, confectioners' sugar, cocoa, coffee
granules and salt in a large bowl. Stir in cream. Place mixer

2 of 2

Mocha Cupcakes (continued)

Directions (continued)

beaters in bowl; cover and chill for 30 minutes. Beat frosting until
stiff peaks form. Frost the cupcakes. Refrigerate leftovers. Yield:
about 1-1/2 dozen.

To make a cake: Prepare batter and bake as directed for cupcakes, except use two greased 8-in. round cake pans. Frost between layers and sides and top of cake. Serves 12.

Nutrition Facts: 1 serving (1 each) equals 421 calories, 26 g fat (9 g saturated fat), 47 mg cholesterol, 334 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.