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Special Mocha Cupcakes Recipe
Special Mocha Cupcakes Recipe photo by Taste of Home

Special Mocha Cupcakes Recipe

Read Reviews (27)
4.38 27
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 12 servings

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 King Arthur Unbleached 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

  1. Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
  2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
  3. 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

Reviews for Special Mocha Cupcakes(27)

AVERAGE RATING
   (48)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (7)
3 Star
 (4)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Aug. 25, 2013

The mocha flavor is distinct without being overpowering. Excellent!

MY REVIEW
Reviewed May. 31, 2013

It made 17 cupcakes for me! I filled my standard sized cupcake pan 3/4 or almost more full (2 pampered chef medium sized scoops for each one). Don't know if anyone else had that issue or not. They're baking up nicely:)

MY REVIEW
Reviewed May. 19, 2013

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.

MY REVIEW
Reviewed Jan. 15, 2013

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.

MY REVIEW
Reviewed Dec. 4, 2012

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.

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