Mocha Cupcakes

I used a moist cake recipe for these cupcakes, but adjusted it some.  I used 1/2 cup strong coffee to make the icing, and had some leftover coffee…so I added that to the batter.

These are dark chocolate mocha cupcakes with chocolate chips baked in the batter, and coffee icing with chocolate chips for a garnish.  They were absolutely delicious…and that’s not even fully describing how incredible they were.

Mocha Cupcake Recipe:

1 box Duncan Hines dark chocolate cake mix

1 small box instant chocolate pudding mix

1 cup oil

1/2 cup strong coffee

4 eggs

8 oz sour cream

1 bag semisweet mini chocolate chips

Beat first six ingredients for about 4 minutes at medium speed, then stir in chocolate chips.  Line a muffin pan with cupcake liners, use an ice cream scoop to distribute batter evenly between cups.  Bake at 350 degrees for 22-24 minutes.

Coffee Icing Recipe:

5 cups confectioners sugar

2 sticks butter, softened

1 cup vegetable shortening

1/2 cup strong coffee

2 tsp vanilla

In a standing mixer, beat at medium speed (speed 4 on my KitchenAide) for 5-6 minutes.  If using a hand mixer, beat at medium speed for 10 minutes.  This icing does not need to be stored in the refrigerator, and once you use the frosting on a cake or cupcakes, don’t keep it in an airtight container for very long.  If stored in an airtight container for more than a day, the liquid will slightly separate from the icing.  When storing for future use, keep in an airtight container and just stir it up before use.


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