Special Mocha Cupcakes Recipe

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...

Reviewed on Apr. 02, 2011 by Lisa Mitchum

very dry and the frosting was not fluffy like the picture.

Reviewed on Mar. 11, 2011 by SherylKuipers

this is so good even though i havent ate it or made it (yet) it looks amazing

Reviewed on Feb. 07, 2011 by elliek

These are the best! Very moist. I like that it only makes 12, just enough but not too many for my family. I have made these more than once and am always satisfied!

Reviewed on Jan. 10, 2011 by kbridge

Cupcakes were very dry and i didn't bake them as long as recipe said. Frosting was not fluffy and too sweet.

Reviewed on Aug. 25, 2010 by roakley1

Didn't taste the coffee in them but still great. Icing wasn't fluffy like in the picture. It was runny and kinda melty!

Reviewed on Aug. 15, 2010 by eveblack427

My daughter and I just made these for my parents and my brother and his wife. Everyone loves them.

Reviewed on Jun. 29, 2010 by vmitch

Followed the recipe except for the canola, I substituted vegetable oil. The cakes were dry and the frosting was way too sweet.

Reviewed on Jun. 24, 2010 by Osum

This recipe is definately a keeper. I will only make these cupcakes again when I want chocolate. They are so spongy and light just like a mix. You won't be disappointed one bit!

Reviewed on Jun. 21, 2010 by shivali

These cupcakes were a hit for Father's Day. Everybody enjoyed them -- all ages. When I follewed the recipe for the frosting exactly, I was left with a separated mess. Here are my recommendations for the most amazing tasting frosting...1. Instead of mixing the chocolate chips and butter and microwaving them (which seemed to cause the separation), melt the chips ONLY in the microwave and then add them to room temperature butter in a bowl and just swirl the mixture with a spatula, not the mixer. 2. Add the cold coffee, and confectioners suger. I added much more coffee than the recipe called for -- enough to give me a mocha flavor. 3. The recipe does not call for vanilla extract, but I added half a teaspoon.

Enjoy

Reviewed on May. 05, 2010 by ladychef3179

I'm a new cook so I was a little nervous about making cupcakes from scratch. It turned out great. I was worried it would be too much chocolate for me but it's not. The cupcake is light, fluffy, and has just the right amount of chocolate. I didn't taste the coffee in the cupcake though but it still gets 5 stars.

Reviewed on Dec. 10, 2009 by annalisa_harmon

This is so good!

Reviewed on Oct. 06, 2009 by dpurcell

These cupcakes were so YUMMY! The coffee wasn't over powering, just darn right good. Light fluffy icing...what's not to love. My whole family gobbled them right up. My only complaint would be is that the recipe only makes 12.

Reviewed on Mar. 07, 2009 by Nikircr

Didn't think these would be very good but was I ever surprised. Try these I guarantee you won't be sorry. I also like using all semi sweet chips in the icing. Moist, Fudgy, Yummmmmmmm

Reviewed on Mar. 02, 2009 by snaxx

I made these cupcakes for my boss's birthday last week. I licked the bowl after I had the batter in the pans, and it was lucious even unbaked. He said they were the best cupcakes he had ever eaten. this recipe is a keeper, and I am sure I will make it very often. A winner, for sure. next time I make it tho, I think that instead of melting the butter along with the chocolate chips, I will just whip the softened butter in after the chips are melted and see the texture of that.

Reviewed on Jun. 30, 2008 by Doreenpv

I prefer 6 Tab of semi sweet chips instead of 3 and 3.

This recipe is delish.