Cupcakes with two of my favorite things--chocolate and coffee! As much as I love chocolate, I don't have it every day. My mornings, however, would not be complete without a cup of coffee. My husband doesn't drink coffee, and my kids hate it. They can't even stand the smell of coffee. Even though the amount of coffee in these cupcakes is small, my son Josh did not care for them. To me, the cupcakes themselves tasted like a delicious chocolate cupcake, and I doubt most people would even be able to tell that they contain coffee. I found the flavor to be more chocolate than mocha. The frosting, however, does have a mocha flavor which is what Josh disliked. The rest of us enjoyed these, and I love the fact that the recipe makes only 12 cupcakes.
DetailsPrep time: Cook time: Total time:
Delicious, rich mocha cupcakes with a mocha buttercream frosting.
- 1 1/2 cups flour
- 1/3 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup brewed coffee, cooled
- 1/2 cup oil
- 2 eggs
- 3 teaspoons cider vinegar
- 3 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 2 tablespoon cocoa
- 1 tablespoon butter, softened
- 1/4 teaspoon vanilla extract
- 2 - 3 tablespoons strong brewed coffee, cooled
1. In a large bowl, whisk together the flour, cocoa, soda, and salt.2. In a separate bowl, beat together the sugar, coffee, oil, eggs, vinegar, and vanilla until well blended.3. Gradually add the dry ingredients the wet ingredients and beat until combined. 3. Fill paper-lined muffin cups three-fourths full and bake at 350°F for 20 - 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.4. Cool for 10 minutes then remove cupcakes from pan to a wire rack and allow to cool completely.5. To make the frosting, combine the confectioners' sugar and cocoa; add the butter and vanilla then gradually add the coffee until frosting is the desired consistency. 6. Frost cooled cupcakes as desired.