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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 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.

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