Mocha Cupcakes Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 each: 421 calories, 26g fat (9g saturated fat), 47mg cholesterol, 334mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 4g protein.
Reviews for Mocha Cupcakes
"can you use miracle whip instead of mayonnaise? i always have that on hand."
"test from vsathani"
"Why did mine come out doughy and tasting underdone? I baked them as long as the recipe says if not longer."
"Moist and delicious!!"
"Awesome frosting!....it really changes a "good cupcake" to an "amazing cupcake"."
"These cupcakes came out perfectly. They looked as good as they tasted. Both my family and co-workers loved them. The kitchen manager at the restaurant I work in took one bite and said "I love you". Lol. I only had a problem with the frosting as I added too much of the heavy whipping cream. Other than that, they were fantastic!"
"As chef/instructor I always had women asking about the cups. A dry measure cup measures to the very top so that the top can be leveled. A wet measuret cup has "space" above the required measurement so that you can move/walk without spilling it! For "firmer" ingredients like mayo, jelly, shortening the dry measure is preferred so that you can level it to the correct measurement."
"As retired chef/teacher I always get women asking about the cups. A dry cup measures to the very top so that the top can be leveled. A wet measurement cup has "space" above the required measurment so that you can move/walk without spilling it! For "firmer" ingredients like mayo, jelly, shortening the dry measure is preferred so that you can level it to the correct measurment."
"i HAVE BEEN MAKING THESE CUPCAKES SINCE THEY WERE IN Taste of Home quite some time ago,and they are superb. loucanada"
"Moistest cupcakes that I've ever made. Added coffee granules to the cake and cut back a little on the granules for the frosting."
"[quote user="brtedi"] Reguarding the mayonaise, your recipe indicates 1 cup...Is that in wet or dry measurement?[/quote] 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!"
"Do you need to refrigerate cupcakes when they are done since whipping cream is in the frosting?"
"it measures the same it doesn't matter which way you do it for the mayo"
"can we use miracle whip instead of mayo"
"what is the difference? Mayo IS wet."
"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?brtedi"