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Special Mocha Cupcakes Recipe

Special Mocha Cupcakes Recipe photo by Taste of Home

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Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan

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Special Mocha Cupcakes Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 12 Servings

25 20 45

Ingredients

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 eggs
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Directions

In a large bowl, beat the sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Originally published as Special Mocha Cupcakes in Taste of Home April/May 2007, p27

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Reviews for Special Mocha Cupcakes

Special Mocha Cupcakes

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Reviewed on May. 19, 2013 by rhiler

The cupcakes were delicious and moist, except for the tops which came out a bit crunchy; not sure they need a whole 20 mins. I did not care for the icing however, next time I'll make a traditional buttercream and substitute the milk with coffee.

Reviewed on Jan. 15, 2013 by Nicolejanine

These are great chocolate cupcakes with a rich flavor. But I was disappointed that I couldn't really taste any coffee flavor. Using espresso would have probably made a difference.

Reviewed on Dec. 04, 2012 by bdOakPark

icing can always be tough but the rerigeration tricks seemed to help. I also used espresso instead of coffee - richer and darker. For those who draw their own shots at home, you can do a few long draws vs. literally going shot by shot.

Reviewed on Oct. 04, 2012 by SKTerpstra

These moist morsels sold out quickly at a Haiti disaster fundraiser & received rave reviews!

Reviewed on Jan. 05, 2012 by mcdetray

The flavored are fantastic! The cake was a touch dry for my liking after baking 20 minutes, and the frosting got too soft to pipe rather quickly. But they taste so good, I will definitely make again! Perhaps next time I will bake a little less, and refrigerate the frosting for awhile before piping on.

Reviewed on Oct. 02, 2011 by eysbrown74

they were a little dry. I followed everything just like it said

Reviewed on Aug. 16, 2011 by Fingland35

Everyone loved them! The frosting was perfect after refrigerating it for a few hours. Cupcakes were moist.

Reviewed on Aug. 15, 2011 by zimmb

I love making cupcakes, and have lots of recipes for them, this is the best mocha cupcake I have found, I use very strong coffee cause I love the coffee flavor!!!!!So yummy, and my friends loved them

Reviewed on Jul. 11, 2011 by omahataxidriver

I could just eat the frosting only..so good!

Reviewed on May. 08, 2011 by loriwakefield

These were just ok. Maybe I was expecting more, but I'd be just as happy with a chocolate cupcake made from a box and canned frosting...

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