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Choca-Mocha Cupcake Recipe

 

These rich, dark, chocolatey cupcakes studded with chocolate-covered coffee beans and topped with a creamy coffee-butter frosting are simply divine.  Dusted with grated chocolate, they look like a plateful of mini-cappuccinos – but don’t eat too many or they might keep you awake all night!

Choca-Mocha Cupcakes

  • 3 oz. bittersweet chocolate, chopped
  • 10 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup self-rising flour
  • 2 teaspoons instant coffee, dissolve in 1 tablespoon boiling water
  • 1/4 cup chocolate-covered coffee beans

Preheat the oven to 350F.

Put the chocolate in a heatproof bowl set over a pan of gently simmering water.  Do not let the bowl touch the water.  Leave until almost melted, then set aside to cool slightly.

Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, then beat in the eggs, one at a time.  Stir in the melted chocolate and cocoa powder.  Sift the flour into the mixture and stir in, then stir in the coffee, followed by the coffee beans.

Spoon the mixture into the paper liners and bake in the preheated oven for about 20 minutes until risen and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

to decorate

  • 7 tablespoons unsalted butter, at room temperature
  • 1 2/3 cups confectioners sugar, sifted
  • 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
  • bittersweet chocolate, grated

To decorate, beat the butter, sugar, and coffee together in a bowl until pale and fluffy.  Spread the mixture smoothly over the cupcakes and sprinkle with grated chocolate.

makes 12


 

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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • Stephanie

    I have made these cupcakes 4 times using the ingredients listed….and everytime the cupcakes fall in the middle. I've added minutes to my baking time, but they still fall. The bottom of the paper cups are always really greasy along with the muffin tin. What in the world am I doing wrong? Are the ingredients listed correct?

  • Becky

    I also have made these cupcakes twice and they fell in the middle. The bottom of the paper cups was also greasy on mine. The first time I made these cupcakes I used all purpose flour instead of self rising by accident and there was no problem with them! They of course did not rise much and were a tiny bit heavy, but they were still good! I am wondering if I should go back to all purpose flour and add a little baking powder or just not use baking powder at all like the first time. So disappointed in the last couple times I've tried these. I love the idea of these and want them to be perfect, even better than the first time.

  • Mary Lou

    I have had the same experience with them falling in the middle.  I think baking powder is needed in the recipe.

  • Natalie

    I added baking powder and they were absolutely fine I think the author forgot to add baking powder to the list :) good luck for everyone!:)