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.
MOCHA CUPCAKES
Mocha cupcakes are a delicious treat for coffee lovers. They're simple to make and they taste like they came from a bakery!
Provided by Kelsie
Categories Dessert
Time 48m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
- Combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium mixing bowl and stir together. (These are your dry ingredients.) Set aside.
- Combine the sugar, melted butter, and oil in a large mixing bowl and stir well to combine. Add the eggs and vanilla and mix vigorously.
- Stir half of the dry ingredients into the sugar-butter mixture until just incorporated. Mix in half of the coffee.
- Scrape down the sides and bottom of the bowl, then mix in the remaining dry ingredients and the remaining coffee. Stir until smooth. (The batter will be very thin.)
- Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
- Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack before frosting them.
- Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Add 4 tablespoons of milk, the cocoa powder, espresso powder, vanilla, and salt and beat to combine.
- With mixer on low, gradually beat in 2 1/2 cups of the powdered sugar. Turn mixer to medium and beat until frosting is smooth. Add add additional powdered sugar if frosting is too thin; if it's too thick add additional milk.
- Spread or pipe over the cooled cupcakes, then serve and enjoy.
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.
SALTED CARAMEL MOCHA CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
- Mix the coffee extract into the brewed coffee. Set aside and allow to cool slightly.
- In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine. Add the butter, vanilla and eggs and beat on medium speed until combined. Add half of the coffee and beat for 20 seconds. Scrape the sides of the bowl and add the remaining coffee. Beat for another 20 seconds until the batter is smooth.
- Divide the batter among the cupcake liners, filling them three-quarter full. Bake until a tester inserted into the centers comes out clean, about 18 minutes. Set the pan on a rack to cool.
- For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Add the coffee extract and whisk until smooth. Add the butter and whisk until smooth. Transfer the ganache to a bowl to cool.
- For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside.
- Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy. Add the caramel and beat until combined. Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated. Add the rest of the confectioners' sugar and mix until combined. Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary. Whip the frosting until fluffy. If necessary, use 1 to 2 tablespoons milk to loosen the frosting.
- To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache. Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel.
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.
AIR-FRYER MOCHA CUPCAKES
These luscious air-fryer cupcakes smell wonderful while they cook. If you have the drawer-type air fryer, you'll need to use individual silicone cupcake liners. If you have a bigger air fryer, a 6-cup muffin tin should fit in nicely. -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat air fryer to 325°. 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. , For muffin tins that fit in air fryer, fill paper-lined muffin cups three-fourths full. Otherwise, use silicone muffin cups. Place muffin cups in a single layer in air fryer. Cook until a toothpick inserted in center comes out clean, 11-13 minutes. Cool completely before removing from muffin cup. , 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 to adhere.
Nutrition Facts : Calories 414 calories, Fat 19g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 260mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
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!" Submitted to Taste of Home by Mary Bilyeu. It won first place in a cupcake contest!
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
- Add to dry ingerdients; mix well.
- Fill paper-lined muffin cups three-fourths full.
- Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool.
- For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
- Add butter; beat until blended.
- Gradually beat in confectioners' sugar and coffee.
- Pipe frosting onto cupcakes.
- Top with sprinkles; gently press down.
Nutrition Facts : Calories 372, Fat 17, SaturatedFat 5.8, Cholesterol 45.1, Sodium 262.7, Carbohydrate 53.4, Fiber 1.5, Sugar 39.2, Protein 3.5
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.
More about "sugar topped mocha cupcakes food"
BEST MOCHA CUPCAKE RECIPE - HOW TO MAKE MOCHA …
From thepioneerwoman.com
Servings 24Estimated Reading Time 2 minsCategory DessertTotal Time 1 hr 50 mins
MOCHA CUPCAKES WITH COFFEE FROSTING - JUST SO TASTY
From justsotasty.com
MOCHA CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
EASY MOCHA CUPCAKES - FIREFLIES AND MUD PIES
From firefliesandmudpies.com
MOCHA CUPCAKES - SUGAR AND SOUL
From sugarandsoul.co
DECADENT MOCHA SALTED CARAMEL CUPCAKES - FOOD FUN & FARAWAY …
From kellystilwell.com
ANTONY WORRALL THOMPSON'S MOCHA CUPCAKES - GOODTO
From goodto.com
MOCHA CUPCAKES - DESSERT FOR TWO
From dessertfortwo.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SUGAR-TOPPED MOCHA CUPCAKES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MOCHA NUTELLA CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOCHA MOCHA CUPCAKES - JAVACUPCAKE
From javacupcake.com
MOCHA CUPCAKES... - MY BAKING ADDICTION
From mybakingaddiction.com
PEPPERMINT MOCHA CUPCAKES - A LATTE FOOD
From alattefood.com
MOCHA COFFEE CUPCAKES RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
SUGAR-TOPPED MOCHA CUPCAKES | RECIPE | MOCHA CUPCAKES, …
From pinterest.com
SUGAR-TOPPED MOCHA CUPCAKES RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love