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.
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
SPICE CUPCAKES WITH MOCHA FROSTING
Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special. -Sarah Vaughan, Waterville, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
CINNAMON MOCHA CUPCAKES
Like to end a meal with a little something sweet? These chocolate cupcakes will do the trick for family and friends. This dessert is fast and fuss-free. - Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 cupcakes.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 391mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA-CARAMEL CAPPUCCINO CUPCAKES
Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place jumbo paper baking cup in each of 6 jumbo muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water, cocoa and 4 teaspoons coffee powder until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes.
- In small deep bowl, beat whipping cream, powdered sugar and 3/4 teaspoon coffee powder with electric mixer on high speed until stiff peaks form.
- To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tablespoons whipped cream; sprinkle with 1 teaspoon chocolate chips and drizzle with 1 teaspoon caramel topping.
Nutrition Facts : Calories 840, Carbohydrate 99 g, Cholesterol 125 mg, Fat 8 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Cupcake, Sodium 740 mg, Sugar 59 g, TransFat 5 g
RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING
Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- For cake, preheat oven to 350 degrees F.
- Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
- Place cocoa in a small bowl.
- Add water, slowly stirring, until well blended and smooth.
- Set aside until lukewarm.
- In a small bowl, mix flour, baking soda and salt.
- In medium bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add the cooled chocolate mixture all at once, add vanilla and stir well.
- Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
- Do not overmix.
- Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
- Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
- When cooled, frost with mocha frosting (recipe below).
- Makes about 18 2 1/2 inch cupcakes.
- For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
- Using an electric mixer, cream the butter until smooth.
- Add the vanilla and salt.
- Add the sugar all at once and mix until almost blended.
- Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
- Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1
MOCHA MOUSSE ESPRESSO CUPCAKES~ROBYNNE
My most requested cupcake! Coffee and Chocolate Lovers Rejoice! There is no better pairing in my opinion, and if you share my affection, you will love these cupcakes!
Provided by Robynne Glenn
Categories Puddings
Time 35m
Number Of Ingredients 20
Steps:
- 1. Prepare and bake cake as directed on box. Allow to cool completely.
- 2. While cupcakes are cooling, add espresso powder to vanilla and let it dissolve. Mix the mousse ingredients together with a hand mixer until ingredients are incorporated and filling is creamy. Spoon mousse into a ziploc bag and seal. Refrigerate until ready to fill cupcakes.
- 3. When cupcakes are cool, take a paring knife and cut a circle in the top of the cupcake and gently lift and remove circle. Cut a bottom corner of the ziploc bag filled with mousse and squeeze mousse into the hole you made in the cupcakes. Place circle back on top of the filling. Don't worry that it stick up, you will never see it under the frosting. Do this to all the cupcakes. I had some pudding left over.
- 4. Dissolve espresso powder in vanilla. Combine frosting ingredients in a large bowl. Begin mixing on low speed until combined. Whip the frosting on high until fluffy and holds it's shape when peaks are formed. Be sure to taste the frosting, adding more espresso powder/vanilla as needed.
- 5. Frost cupcakes and top with chocolate sprinkles and espresso bean.
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.
DOUBLE SHOT MOCHA LATTE CUPCAKES
Eye opener: These coffee-chocolate cupcakes deliver a double jolt of espresso (in the cake and the filling), with a rich chocolate ganache topping it all off.
Provided by Food Network
Categories dessert
Time 2h25m
Yield 18 cupcakes
Number Of Ingredients 16
Steps:
- For the ganache: Put the chips in a medium bowl. Heat the heavy cream in a small saucepan just until it bubbles around the sides. Immediately pour the hot cream over the chocolate, give the bowl a good shake and let stand 10 minutes, shaking the bowl occasionally. Then whisk until the mixture is homogenous, 20 to 30 seconds. Chill about 40 minutes, stirring occasionally and scraping down the sides, until the mixture is almost spreadable. Give it another brief whisk, and let stand at room temperature until it's at frosting consistency.
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin pans with 20 cupcake liners. In a small bowl, stir the chocolate chips into the hot espresso until melted; cool in the refrigerator to room temperature.
- Sift the flour, cocoa powder, baking powder and salt into a bowl. In the bowl of an electric stand mixer with a paddle attachment, beat the eggs, granulated sugar, applesauce, oil and vanilla at medium-high speed for about 2 minutes. Beat in the cooled chocolate mixture until the mixture is homogenous. With the mixer on medium-low speed, add the flour mixture and beat just until incorporated, scraping the sides as necessary. It's ok if the batter is slightly lumpy. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
- Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
- While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks. On low speed, whisk in the espresso. Use immediately, or hold in the refrigerator until ready to assemble.
- To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake. Use a pastry bag to pipe some of the espresso cream filling into the centers. Pipe a large rosette of dark chocolate ganache on top of each cupcake.
TOFFEE MOCHA CUPCAKES
Chocolate, toffee and espresso make a mouthwatering concoction. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast! -Brenda Melanin, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cupcakes.
Number Of Ingredients 16
Steps:
- Dissolve espresso granules in boiling water; cool. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with espresso mixture and mix well. Fold in toffee bits. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine frosting and espresso granules. Frost cupcakes; sprinkle with chocolate chips and toffee bits.
Nutrition Facts : Calories 422 calories, Fat 19g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 302mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
FOOTBALL PULL-APART CHOCOLATE CUPCAKES WITH MOCHA FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, vanilla, eggs and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
- Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove and cool completely on a wire rack.
- For the frosting: Dissolve the coffee in 1 tablespoon hot water in a small bowl; set aside.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. Gradually add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Add 1/4 cup of the milk and beat to incorporate. Add more milk, a tablespoon at a time, until the frosting is a creamy piping consistency. Remove a rounded cup of the frosting and put it in a piping bag fitted with a plain 1/2-inch tip.
- Add the cocoa powder and dissolved coffee to the mixing bowl and beat until well mixed. Add a little more milk as necessary to return the frosting to a creamy texture.
- On a very large platter or a cutting board, arrange the cupcakes into the shape of a football. When you have a shape you like, spoon a very small amount of frosting onto the bottom of each cupcake and put them back onto the platter to help them stick to it slightly. Spoon the mocha frosting over the cupcakes, then use an offset spatula to smooth it over the top, allowing the frosting to cover the small gaps between the cupcakes. Use the white frosting to pipe the football's laces and the white markings on either end of the ball. Scatter the green candies around the platter, if using.
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)
Provided by CandyH
Number Of Ingredients 18
Steps:
- Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Divide the batter evenly between the 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
From the source of Mocha Cupcakes with Espresso Buttercream Frosting
Provided by malinda sargent
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
- 2. Espresso Buttercream Frosting Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder 1. Mix the espresso powder into the vanilla until dissolved; set aside. 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
CINNAMON MOCHA CUPCAKES (VEGAN) RECIPE - (4.5/5)
Provided by Hklbrries
Number Of Ingredients 20
Steps:
- Preheat oven to 350 F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, whisk coconut milk, oil, vinegar, vanilla, and espresso powder. Pour wet mixture into dry; whisk until just combined. Fill liners about two-thirds full with batter. Bake 16 to 20 minutes or until a toothpick inserted in center of cupcake comes out dry, with a few crumbs clinging to it. Let cool. Make frosting: With a mixer, beat shortening smooth. On low, add vanilla and confectioners' sugar and beat to incorporate. Add espresso liquid 1 Tbsp at a time, until frosting reaches desired consistency and flavor. Increase speed to high and beat 2 more minutes or until fluffy. Pipe or spread frosting on cupcakes. Dust with cinnamon and garnish with chocolate. Nutrition Information: Per cupcake 440 calories 52 g carbohydrates 2 g protein 26 g fat 0 mg cholesterol 180 mg sodium 1 g fiber
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
MOCHA CAFE CREAM CUPCAKES
We made a huge mess in the kitchen but it was well worth it! These are decadent and can be made as fancy as you want. It was fun trying to figure out how to make the hole in the middle perfect and even more fun when we decided to try an apple corer and it worked!! We cut one in half for the photo which gave me an excuse to eat...
Provided by Jennifer McConnell
Categories Chocolate
Time 45m
Number Of Ingredients 21
Steps:
- 1. Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.
- 2. Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY'S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.
- 3. In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one
- 4. Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.
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.
MOCHA-CARAMEL CAPPUCCINO CUPCAKES
This is a very rich cupcake, so best to make the regular size(not jumbo)& when I say rich I mean intense taste of chocolate and cappuccino flavors, I copied this recipe from a web site and made it my own with a little adding and subtracting of ingredients, everyone who ate it LOVED it and asked when was I gonna make more.
Provided by malena Gilstrap
Categories Other Desserts
Time 55m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 ( 325 for dark or non stick pans). Line cupcake pan with liners In med bowl, mix flour, baking soda, baking powder & salt, set aside. In a small bowl, mix coco powder, 4tsp of coffee & hot water, until dissolved, set aside.
- 2. In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually adding sugar, about 1/2c at a time, beating well after each addition & scraping bowl occasionally.
- 3. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, a little at a time, & cocoa mixture, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about ½c batter or until two-thirds full.
- 4. Bake 20 to 25 minutes (if using dark pans bake 30-35 minutes)or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes.
- 5. In a small deep bowl, beat whipping cream, powdered sugar and ¾tsp coffee powder with electric mixer on high speed until stiff peaks form. To serve, place each cupcake in a coffee cup, if desired. Top each with about 3tbsp whipped cream; sprinkle with 1tsp chocolate chips and drizzle with 1tsp caramel topping. Note: You will probably need a tall glass or milk with this very moist and rich cupcake.
MOCHA WALNUT CUPCAKES
This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker™ Super Moist™ cake mix, makes a great dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
- In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
SUGAR-TOPPED MOCHA CUPCAKES
I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping. -Jennifer Kraft, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee., Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. , Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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