Mocha Cafe Cream Cupcakes Recipes

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
• Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
• Make the Frosting: In a small bowl, whisk 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 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

MOCHA CAFE CREAM CUPCAKES

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.

SPECIAL MOCHA CUPCAKES

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.

MOCHA CUPCAKES

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.