Mochaccino Cupcakes

Now that we finally have some snow, a nice coffee and chocolate cupcake hits the spot.

Actually, these would be good anytime of the year, but that's besides the point!

You're probably asking yourself why you need more coffee and chocolate in your life right now, but that question answers itself. It's a coffee and chocolate cupcake! Yum! Just maybe you don't need this cupcake right before bed. Unless it's a mini one, because those are so small and cute you can eat them anytime of the day right? You could even argue eating them for breakfast...it is coffee, after all.

The cake has good, noticeable coffee and chocolate flavors, and the frosting tastes like coffee, but better because it's mixed with butter and powdered sugar! The chocolate pieces in the cake go a long way, making this cupcake extra good—so don't skip them!

Mochaccino Cupcakes

makes: 30 standard cupcakes

Ingredients:

3/4 cup softened butter

3 eggs

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup strong brewed coffee, cooled

2 cups sugar

2 tsp vanilla

1 cup dark, bittersweet, or semisweet chocolate pieces

Directions:

1. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt.

2. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl, beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

4. Stir in chocolate pieces.

5. Bake at 350ºF for about 18 minutes or until tops spring back when lightly touched.

6. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

7. Top with coffee buttercream. Use cocoa powder, ground cinnamon, chocolate shavings, sprinkles, or creme-filled rolled wafers (such as Pirouettes) to garnish.

Coffee Buttercream

makes about 2 cups

Ingredients:

1/3 cup softened butter

4 cups powdered sugar

3 Tbs strong brewed coffee, cooled

1 tsp vanilla

Directions:

1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.

2. Gradually add 1 cup powdered sugar, beating well.

3. Beat in 3 tablespoons strong brewed coffee, cooled, and 1 teaspoon vanilla.

4. Gradually beat in 3 cups additional powdered sugar.

5. If necessary, beat in additional coffee until buttercream reaches a spreading consistency.

Recipe from: "Cupcakes." Better Homes and Gardens 2011: 97. Print