Chocolate Mocha Cupcakes
“These chocolatey cupcakes are rich in flavor and the tasty dragée sprinkles on top give great texture.”
Servings
1 Dozen Cupcakes
Ready In:
Prep: 25 min
Cook: 20 min + cooling
Inroduction
About this Recipe
These cupcakes go perfectly as a dessert with your favorite hot cup of coffee!
Ingredients
- 1 cup sugar
- 1/2 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 lrg eggs, room temperature
- 3 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
Frosting:
- 3 Tbsp milk chocolate chips
- 3 Tbsp semisweet chocolate chips
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 to 3 Tbsp brewed coffee, cooled
- 1/2 cup chocolate dragee sprinkles
Step by Step Instructions
Step 1
Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, and vanilla extract until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
Step 2
Fill paper-lined muffin cups 3/4 full. Bake 20 to 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.
Step 3
For Frosting…. in a microwave, melt chocolate chips and butter; stir until smooth. (Heat in 30-second intervals to avoid having chocolate seize up). OR, you can heat in a double boiler on stovetop until melted.
Transfer to a large bowl. Gradually beat in powdered sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles.
