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Mocha Cupcakes

 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


  • 1 cup boiling water
  • 1 cup mayonnaise
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 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


  • 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.
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.