Description
Indulge in these rich and velvety mocha chocolate cupcakes, perfectly balanced with the deep flavors of cocoa and coffee. Topped with a creamy mocha frosting and garnished with chocolate shavings, these cupcakes are a delightful treat for any chocolate lover.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
For the Mocha Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon strong brewed coffee
- 1 teaspoon vanilla extract
- Chocolate shavings, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt creating a well combined dry mixture.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled strong brewed coffee and whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Stir in the strong brewed coffee and vanilla extract until the frosting becomes light and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the mocha frosting on top. Finish by sprinkling with chocolate shavings for an elegant touch.
Notes
- Ensure the coffee is cooled before adding to the batter and frosting to prevent curdling.
- Do not overmix the batter to keep cupcakes tender and moist.
- Strong brewed coffee enhances the mocha flavor but can be substituted with instant espresso dissolved in hot water.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
