Special Mocha Cupcakes Recipes

MOCHA CUPCAKES

Steps:

• Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium mixing bowl and stir together. (These are your dry ingredients.) Set aside.
• Combine the sugar, melted butter, and oil in a large mixing bowl and stir well to combine. Add the eggs and vanilla and mix vigorously.
• Stir half of the dry ingredients into the sugar-butter mixture until just incorporated. Mix in half of the coffee.
• Scrape down the sides and bottom of the bowl, then mix in the remaining dry ingredients and the remaining coffee. Stir until smooth. (The batter will be very thin.)
• Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack before frosting them.
• Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Add 4 tablespoons of milk, the cocoa powder, espresso powder, vanilla, and salt and beat to combine.
• With mixer on low, gradually beat in 2 1/2 cups of the powdered sugar. Turn mixer to medium and beat until frosting is smooth. Add add additional powdered sugar if frosting is too thin; if it's too thick add additional milk.
• Spread or pipe over the cooled cupcakes, then serve and enjoy.

SPECIAL MOCHA CUPCAKES

Steps:

• 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. , 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., 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 reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• 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.
• For frosting, in a small microwave-safe 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.

MOCHA CUPCAKES

Steps:

• 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.

SPECIAL MOCHA CUPCAKES

Steps:

• Special Mocha Cupcakes: Combine flour, sugar, cocoa, baking soda and salt; set aside. Combine remaining ingredients; add to flour mixture and stir well. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Cool in tin on wire rack for 10 minutes. Remove from tin; cool completely. Frost with Mocha Frosting. Mocha Frosting: Combine chocolate and butter; gradually beat in powdered sugar. Stir in coffee until smooth.

MOCHA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
• Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
• Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
• Grab your cupcakes and frosting. Frost them however you like and place one coffee bean on the top of each cupcake.