Special Mocha Cupcakes
Total TimePrep: 25 min. Bake: 20 min. + cooling
Everyone loved the frosting. I substituted Bittersweet chocolate for the semisweet and beated it at number 6 for 6 minutes (KitchenAid stand Mixer). The cake part, on the other hand, was dry, and lacked significant taste! I think the culprit might be the Cold Brewed coffee. Could either the author of the recipe or Taste of home please comment on either what brand of premade cold-brewed coffee was used or how the cold-brewed coffee was prepared. (In the grocery store there is a large selection of Cold brewed coffees!)
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Love this recipe! It's a nice balance of chocolate and coffee! Everyone loves them!!
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this recipe was incredible! it is awesome!!!!
The cupcakes as well as the frosting were dry and had very little chocolate flavor. Could not taste the coffee at all either. Won't bother with this recipe again.
I've made these cupcakes about three times and the frosting dozens of times. It's my go-to chocolate frosting -- the coffee just adds that extra depth to the chocolate flavor without being overwhelming. Even my coffee-hating father-in-law was raving about the frosting and was surprised when I told him the "secret" ingredient.Unfortunately I've found that every time I add coffee as an ingredient in cake, it tends to dry the cake out (and honestly, the coffee flavor doesn't come through well anyway). Couldn't get these cupcakes to be moist no matter how much I watched the bake time. The frosting, however, is to die for IF you make it as the magazine originally said, which is NOT to melt the butter in the microwave. Just melt the chips, let them cool, and blend them with the softened butter, powdered sugar, and cooled coffee. I also only use semi-sweet chocolate chips (replacing the milk chocolate chips with additional semi-sweet chips). It's sweet enough and there's no reason to buy two different kinds of chocolate chips.
The mocha flavor is distinct without being overpowering. Excellent!
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:)
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.