A touch of coffee in the cupcakes and frosting is just what your next batch of cupcakes needs. Serve up these mocha chocolate cupcakes at your next gathering.
The hubby, unlike his wife and oldest child, does not like coffee nor coffee flavored anything. So I have to be judicious about how I add it to my chocolate desserts. Although the aroma of coffee was obvious when around these mocha cupcakes, the hubby did not balk and ate his fair share!
There’s a fine balance between just enough coffee flavor to enhance the chocolate in a dessert and too much where you start to think they are coffee, not chocolate cupcakes! Said oldest child was over for dinner and he was willing to sample and offer his critique. We both could detect a coffee aroma, but not a coffee flavor. That made for an intensified chocolate flavor without any overt evidence that could scare away the coffee avoiders.
- 1½ cups flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup cold coffee
- ½ cup vegetable oil (I used canola oil)
- 1 tablespoon vinegar (I used cider vinegar)
- 1 tablespoon vanilla
- Click the link above for the recipe.
- Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
- In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
- In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
- Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
- To make frosting, click the link above.
- Pipe onto cupcakes. Top each cupcake with a chocolate covered espresso bean if desired.