Spice Cupcakes With Mocha Frosting Recipes

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SPICE CUPCAKES WITH MOCHA FROSTING



Spice Cupcakes with Mocha Frosting image

Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special. -Sarah Vaughan, Waterville, Maine

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 cupcakes.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup molasses
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, cloves and nutmeg
1/2 cup buttermilk
FROSTING:
1-3/4 cups confectioners' sugar
1 tablespoon baking cocoa
2 tablespoons strong brewed coffee
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Chocolate-covered coffee beans and assorted candies, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.

Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.

PUMPKIN SPICE CREAM CHEESE FROSTING & MOCHA FROSTING



Pumpkin Spice Cream Cheese Frosting & Mocha Frosting image

Easy Pumpkin Spice Cream Cheese Frosting and Mocha Frosting - these easy frosting recipes are perfect for cupcakes or shortbread cookie sandwiches!

Provided by Dorothy Kern

Categories     Dessert

Time 15m

Number Of Ingredients 13

2 tablespoons unsalted butter (softened)
2 ounces cream cheese (room temperature)
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Pinch of salt
2 cups powdered sugar
1/2 cup unsalted butter (softened)
Pinch of salt
2 cups powdered sugar
1/4 cup cocoa powder
1/2 teaspoon instant espresso powder
1 tablespoon vanilla extract
1-2 tablespoons heavy whipping cream

Steps:

  • Beat butter and cream cheese until smooth with a hand mixer, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
  • Chill at least 30 minutes before frosting. The frosting is not stiff, so it's best as a filling or flat cupcake frosting. Store in refrigerator.
  • Beat butter until smooth, then add salt and powdered sugar. Mix until crumbly. Add espresso powder and vanilla and mix (mixture will still be crumbly) then add 1 tablespoon heavy whipping cream and beat until smooth, adding more cream as needed for desired consistency.
  • Frost as directed by recipe. Store in refrigerator but serve room temperature.
  • Pipe frosting between Walkers Chocolate Chip Gluten-Free Shortbread Cookies for an easy dessert!

Nutrition Facts : ServingSize 1 serving, Calories 405 kcal, Carbohydrate 63 g, Protein 1 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 28 mg, Fiber 1 g, Sugar 59 g

SPICE CUPCAKES WITH MOCHA FROSTING



Spice Cupcakes with Mocha Frosting image

Cupcakes have always been something for the kids in our home. That's not true with these, the adults love them and have no problem with second helpings.

Provided by Annacia * @Annacia

Categories     Cakes

Number Of Ingredients 17

CUPCAKES:
1/2 cup(s) butter, softened
1/2 cup(s) sugar
1 large egg
1/2 cup(s) molasses
1 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/4 teaspoon(s) each ground cinnamon, cloves and nutmeg or to taste
1/2 cup(s) buttermilk
FROSTING:
1 3/4 cup(s) confectioners' sugar
1 tablespoon(s) baking cocoa
2 tablespoon(s) strong brewed coffee
1 tablespoon(s) butter, softened
1/2 teaspoon(s) pure vanilla extract
- chocolate-covered coffee beans and assorted candies, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.

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