Introduction: Mocha-Joe Cupcakes
These deliciously chocolate cupcakes have a hint of coffee flavor. I like to refrigerate them and serve them cold with fresh-brewed coffee or a cold glass of milk.
Cupcakes:
Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Coffee-Cream Frosting:
Ingredients:
1/2 cup butter softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee, cooled
Cupcakes:
Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Coffee-Cream Frosting:
Ingredients:
1/2 cup butter softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee, cooled
Step 1:
Preheat oven to 350 degrees F.
Step 2:
Line muffin pans with paper liners and set aside.
Step 3:
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Step 4:
Add the oil, coffee and eggs. Beat at medium speed with an electric mixer until smooth.
Step 5:
Add the sour cream and vanilla extract.
Step 6:
Beat until smooth.
Step 7:
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full.
Step 8:
Bake for 16-18 minutes.
Step 9:
Remove from oven and allow cupcakes to cool before frosting.
Step 10:
For the frosting, combine the butter, confectioners' sugar and coffee in a medium bowl. Beat with an electric mixer until smooth and creamy.
Step 11:
Frost the cupcakes and enjoy!
Participated in the
Coffee Challenge