Mocha Chocolate Cupcakes

This is a fairly simple recipe for mocha cupcakes. Originally, there was only coffee in the frosting, which is listed elsewhere. I modified the recipe to add coffee to the batter. You’ll want to experiment a little to make sure you get the consistency right. You might want to decrease the vegetable oil or use butter instead.

Ingredients

2 1/2 cups all-purpose flour
2 t baking soda
1/2 t salt
1/2 cup vegetable oil
1 cup buttermilk (or 1 cup whole milk with 1 t vinegar added)
1/2 cup strong brewed coffee
1 3/4 cup sugar
3 large eggs
1/2 cup cocoa powder

Instructions

1. Preheat over to 350 degrees F (180 C).
2. Load muffin pan with cupcake liners.
3. In a medium bowl, sift together flour, baking soda, and salt.
4. In a separate bowl or container, thoroughly combine the oil and the buttermilk.
5. In a large bowl beat sugar and eggs together with an electric mixer or tabletop mixer on high until the mixture is fluffy.
6. Lower mixer speed, and then blend in cocoa.
7. Alternate adding the dry ingredients and the buttermilk and oil mixture. Beat until the mixture is smooth before adding another portion of dry or wet mixtures.
8. Scrape sides of bowl down with a spatula now and then until the mixture is completely smooth.
9. Using a large spoon or a small measuring cup, fill the cupcake liners to about 2/3 or a little more.
10. Bake 18 to 20 minutes or until the centers spring back when they are lightly pressed with your fingertips.
11. Remove from oven and let cupcakes cool in pan for about 3 minutes, and then remove to cool completely on wire racks.

Mocha Frosting

Try this frosting on the cupcakes in the preceding recipe. It’s hard to beat buttercream frosting.

Ingredients

1/2 cup butter, softened
6 cups or more confectioner’s sugar
1/3 cup unsweetened cocoa powder
5-6 T strong black coffee or espresso (you can substitute 1 T instant coffee powder dissolved in 1/4 cup hot water)
1 teaspoon vanilla extract

Instructions

1. In a large bowl, blend butter and 2 cups of confectioner’s sugar, until smooth.
2. Add cocoa powder and blend until completely smooth.
3. Add coffee and vanilla.
4. Add the rest of the sugar, 1 cup at a time until the frosting reaches a smooth, buttery consistency. The frosting should be thick enough that you can scoop a dollop of frosting on a spatula or large knife, turn it upside down, and have it stay on the spatula or knife.

Tagged as: chocolate cupcakes, mocha, mocha frosting