Mocha Cupcakes Recipes
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.
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 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.
MOCHA CUPCAKES
Meet the Cook: This recipe is one that I have called on over the years for numerous occasions - birthdays, PTA meetings, for serving to company, etc. Everyone likes it. My husband and I have two grown children and three granddaughters. -Lorna Smith, New Hazelton, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 421 calories, Fat 26g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
PEPPERMINT MOCHA CUPCAKES
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!
Provided by Kim
Time 45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
- Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
- Spoon batter into the prepared cups, filling each line just over 1/2 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 103 calories, Carbohydrate 15.3 g, Cholesterol 15.6 mg, Fat 4.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.7 g, Sodium 152.6 mg, Sugar 8.8 g
BUTTER MOCHI CUPCAKES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
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!" Submitted to Taste of Home by Mary Bilyeu. It won first place in a cupcake contest!
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 372, Fat 17, SaturatedFat 5.8, Cholesterol 45.1, Sodium 262.7, Carbohydrate 53.4, Fiber 1.5, Sugar 39.2, Protein 3.5
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