Mocha Cupcakes
Okay, listen up, cupcake aficionados! These Mocha Cupcakes? They’re like the ultimate coffee shop fling. Picture this: a chocolate truffle and an espresso shot meet in a cozy cupcake liner. The cake base? It’s all hush-hush—whispers of dark, sultry coffee. And that mocha buttercream? Oh, it swirls like it’s got secrets to spill—caffeine buzz guaranteed! Top it off with a sprinkle of cocoa stardust, and suddenly, you’re in dessert wonderland—a cozy café nook in every bite. ☕🧁✨
- 3/4 cup whole milk
- 1/3 cup dark chocolate chips
- 1 tbsp instant coffee or coffee
- 3/4 cup all purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 x large eggs (room temperature)
- 1/3 cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
Begin by preheating oven to 350°F / 175°C. Prepare 12 cupcake liners and cupcakes pans.
Add 3/4 cup milk, 1/3 cup chocolate chips and 1 Tbsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.
Whisk together until the ingredients are combined. Make sure all the chocolate is melted.
Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into chocolate espresso mixture and stir until combined.
Scrape the sides and bottom of the bowl as needed with a spatula.
Add 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar and 1 tsp vanilla. Mix just until the batter is smooth.
Fill cupcake liners 2/3 full and bake for about 18-20 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.