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Mocha Cupcakes Recipe

Mocha Cupcakes Recipe photo by Taste of Home

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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

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Mocha Cupcakes Recipe

Prep: 15 min. + chilling Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

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 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.

Nutritional 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.

Originally published as Mocha Cupcakes in Country Woman May/June 1996, p33

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Mocha Cupcakes

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(11-16) of 16 reviews

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Reviewed on May. 28, 2009 by BrytEyz

brtedi

Reguarding the mayonaise, your recipe indicates 1 cup...Is that in wet or dry measurement?

Think of the different measuring cups as for liquids or solids rather than wet or dry ingredients. Mayo is a solid not a liquid, so use the one you formerly thought of as your "dry" measuring cup.

Hope that helps!

Reviewed on Apr. 08, 2008 by ddhansen

Do you need to refrigerate cupcakes when they are done since whipping cream is in the frosting?

Reviewed on Apr. 08, 2008 by carolbeth

it measures the same it doesn't matter which way you do it for the mayo

Reviewed on Apr. 08, 2008 by carolbeth

can we use miracle whip instead of mayo

Reviewed on Apr. 07, 2008 by barb40hill

what is the difference? Mayo IS wet.

Reviewed on Apr. 07, 2008 by brtedi

Hi, Country Woman! :-)

Mine is a question, rather than a comment. Reguarding the mayonaise, your recipe indicates 1 cup...Is that in wet or dry measurement?