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Special Mocha Cupcakes Recipe

Special Mocha Cupcakes Recipe

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 YIELD:12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup cold brewed coffee
  • 1/2 cup vegetable oil
  • 3 teaspoons cider vinegar
  • 3 teaspoons vanilla extract
  • 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. In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
  • 2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
  • 3. For frosting, in a small microwave-safe mixing bowl, melt chips; stir until smooth. Add butter; beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Nutritional Facts

1 each: 412 calories, 19g fat (5g saturated fat), 49mg cholesterol, 255mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 4g protein.

Reviews for Special Mocha Cupcakes

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Average Rating
MY REVIEW
2124arizona
Reviewed May. 8, 2017

"Love this recipe! It's a nice balance of chocolate and coffee! Everyone loves them!!"

MY REVIEW
Hallas
Reviewed Apr. 26, 2016

"this recipe was incredible! it is awesome!!!!"

MY REVIEW
bwilkin
Reviewed Feb. 9, 2015

"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."

MY REVIEW
mominthekitchen
Reviewed May. 11, 2014

"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."

MY REVIEW
JessBella6
Reviewed Aug. 25, 2013

"The mocha flavor is distinct without being overpowering. Excellent!"

MY REVIEW
Karanic2
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
rhiler
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
Nicolejanine
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
bdOakPark
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."

MY REVIEW
SKTerpstra
Reviewed Oct. 4, 2012

"These moist morsels sold out quickly at a Haiti disaster fundraiser & received rave reviews!"

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