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Mocha Cupcakes Recipe
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Mocha Cupcakes Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

421 calories: 1 each, 26g fat (9g saturated fat), 47mg cholesterol, 334mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 4g protein .

Directions

  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.
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.
Originally published as Mocha Cupcakes in Country Woman May/June 1996, p33


Reviews for Mocha Cupcakes

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
mvsvm
Reviewed Feb. 5, 2013

"can you use miracle whip instead of mayonnaise? i always have that on hand."

MY REVIEW
vsathani
Reviewed Jan. 14, 2013

"test from vsathani"

MY REVIEW
lovelaughlive
Reviewed Jun. 14, 2012

"Why did mine come out doughy and tasting underdone? I baked them as long as the recipe says if not longer."

MY REVIEW
BrittneyR
Reviewed Feb. 10, 2012

"Moist and delicious!!"

MY REVIEW
brodivilhauer
Reviewed Dec. 17, 2011

"Awesome frosting!....it really changes a "good cupcake" to an "amazing cupcake"."

MY REVIEW
vitorriaw
Reviewed Jul. 8, 2011

"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!"

MY REVIEW
Let's Get Cookin
Reviewed Oct. 5, 2010

"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."

MY REVIEW
Let's Get Cookin
Reviewed Oct. 5, 2010

"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."

MY REVIEW
Luechar
Reviewed Aug. 23, 2010

"i HAVE BEEN MAKING THESE CUPCAKES SINCE THEY WERE IN Taste of Home quite some time ago,and they are superb. loucanada"

MY REVIEW
caidendean
Reviewed Feb. 2, 2010

"Moistest cupcakes that I've ever made. Added coffee granules to the cake and cut back a little on the granules for the frosting."

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