Eileen J.: "This recipe combines two of my most beloved thing…" Read More
13Ingredients
1240Calories
60Minutes

Mocha cupcakes combine chocolate and coffee in delightful fashion. Made with butter and melted dark chocolate, these cupcakes are incredibly rich tasting, with just a hint of coffee flavor in the cupcakes and the luscious cream cheese frosting that’s piped (or spread, as desired) over the tops. The cupcakes can be baked a few days before decorating. Finish each one with a dusting of cocoa powder and a chocolate-covered espresso bean.

Ingredients

  • 125 grams butter (softened)
  • 125 grams muscovado sugar
  • 2 large eggs
  • 125 grams self rising flour
  • 1 tablespoon cocoa (powdered)
  • 1 tablespoon instant coffee
  • 50 grams dark chocolate (melted)
  • 2 tablespoons milk
  • 240 grams Philadelphia Cream Cheese (at room temperature)
  • 120 grams butter (at room temperature)
  • 5 milliliters vanilla extract
  • 5 grams instant coffee (dissolved in the vanilla extract)
  • 250 grams powdered sugar (sifted)

Directions

  1. Preheat the oven to 190C.
  2. Place the cupcake liners in the cupcake pan.
  3. Beat the butter and the sugar in the mixer bowl, add the eggs while continuously beating.
  4. Combine the flour with the cocoa,coffee, and baking powder in a separate bowl, and add them to the butter/sugar mixture a little at a time.
  5. Continue beating until the batter is smooth.
  6. Add the melted chocolate and the milk.
  7. Place the batter in the cupcake liners and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool them completely and decorate with the frosting.
  9. The cupcakes can be stored in the refrigerator for a few days.
  10. To make the frosting:
  11. Cream the butter with the mixer’s flat beater attachment at medium speed.
  12. Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
  13. Add the vanilla extract and stir well.
  14. Reduce the speed and gradually add the confectioners’ sugar and the coffee.
  15. Beat at medium-high speed for 4 to 5 minutes.
  16. Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.
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NutritionView more

1240Calories
Sodium41%DV990mg
Fat118%DV77g
Protein24%DV12g
Carbs43%DV129g
Fiber8%DV2g

PER SERVING *

Calories1240Calories from Fat690
% DAILY VALUE*
Total Fat77g118%
Saturated Fat46g230%
Trans Fat
Cholesterol305mg102%
Sodium990mg41%
Potassium350mg10%
Protein12g24%
Calories from Fat690
% DAILY VALUE*
Total Carbohydrate129g43%
Dietary Fiber2g8%
Sugars100g200%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Eileen J. 3 Jun 2015
This recipe combines two of my most beloved things; espresso and cupcakes. It had that true espresso taste to it that soaked though the cupcakes. It was light and airy and continued to taste just as lovely several days later. Real 5 star cupcakes that I can make whenever I want.