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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
  • Total Time
    Prep: 15 min. + chilling Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen

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

Directions

  • 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 beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Refrigerate leftovers.
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.
Nutrition Facts
1 each: 421 calories, 26g fat (9g saturated fat), 47mg cholesterol, 334mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • mvsvm
    Feb 5, 2013

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

  • vsathani
    Jan 14, 2013

    test from vsathani

  • lovelaughlive
    Jun 14, 2012

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

  • BrittneyR
    Feb 10, 2012

    Moist and delicious!!

  • brodivilhauer
    Dec 17, 2011

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

  • vitorriaw
    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!

  • Let's Get Cookin
    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.

  • Let's Get Cookin
    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.

  • Luechar
    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

  • caidendean
    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.