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.
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer, beat the softened butter with the powdered sugar until it is creamy.
- Add in the cocoa powder, vanilla extract & coffee.
- Beat with the mixer until it's nice and fluffy (about a minute or 2)
- This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
MOCHA BUTTER CUPCAKES WITH MOCHA BUTTER FROSTING
Make and share this Mocha Butter Cupcakes With Mocha Butter Frosting recipe from Food.com.
Provided by Shesbittersweet
Categories Dessert
Time 44m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 14
Steps:
- Mocha butter Cupcakes:.
- Preheat oven to 350 F, line cupcake molders with paper baking cups.
- In a small bowl, sift together cake flour, baking powder and salt together.
- Using an electric mixer, cream butter together with sugar until light. Add vanilla extract and coffee powder. Add eggs one at a time, beating only until combined. Alternately add flour mixture and milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients.
- Fill the batter 3/4 full into the cupcake molders.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with mocha butter frosting. Makes 30 cupcakes.
- Mocha butter Frosting:.
- Using an electric mixer,beat the butter until light.
- Mix the coffe and rum together until coffee dissolves. Add this to the butter. Put in the powdered sugar and continue beating until blended. Add cream one tablespoons at a time, while beating the mixture at medium speed, adding more cream only as soon as the butter mixture has absorbed all of the cream.After adding all the cream, continue beating mixture until smooth and fluffy.
- Use immediately to frost cooled cupcakes.
- You can top this with chocolate chips, marshmallows and candy sprinkles.
Nutrition Facts : Calories 180.9, Fat 9.3, SaturatedFat 5.7, Cholesterol 44.9, Sodium 136.9, Carbohydrate 22.6, Fiber 0.2, Sugar 13.4, Protein 2
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.
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