SPECIAL MOCHA CUPCAKES
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA DREAM CUPCAKES
Make their mocha dreams come true with these Mocha Dream Cupcakes. Get out the coffee and chocolate cake mix and let's get started on Mocha Dream Cupcakes.
Provided by My Food and Family
Categories Home
Time 1h22m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups. Cool completely.
- Cut cone-shaped piece out of top of each cupcake; reserve for later use. Whisk 2 Tbsp. sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP. Spoon into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
- Sprinkle with remaining sugar just before serving.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 2 g
DREAMY MOCHA CUPCAKES
Enjoy the delicious combination of coffee and chocolate with these Dreamy Mocha Cupcakes. Top these mocha cupcakes with a COOL WHIP frosting for a finishing touch.
Provided by My Food and Family
Categories Home
Time 1h17m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending coffee, 1/2 cup sour cream and 2 tsp. cinnamon into batter before spooning into paper-lined muffin cups. Immediately poke deep hole in center of each warm cupcake, using round handle of wooden spoon; Cool completely on wire racks.
- Beat remaining sour cream and sugar in large bowl with whisk until blended. Stir in COOL WHIP. Spoon into resealable plastic bag. Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
- Frost with remaining COOL WHIP mixture.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5988 g, Sugar 0 g, Protein 2 g
MOCHA CUPCAKES
Mocha cupcakes are a delicious treat for coffee lovers. They're simple to make and they taste like they came from a bakery!
Provided by Kelsie
Categories Dessert
Time 48m
Number Of Ingredients 19
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.
MOCHA CUPCAKES
If you want a super-moist cupcake, then this is the one. I initially got this recipe from "Taste of Home" magazine, but after having tasting it at its original state; I decided to tweak it just a tad, and they turned out great!
Provided by BachFromTheDead
Categories Dessert
Time 45m
Yield 1 cupcake, 12 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
- Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
- For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
- Refridgerate for 6-7 days to keep fresh.
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