Disclaimer: Please do not hold me responsible for any screen licking, drool on the key board or finger prints on the glass! Although these Chocolate Mocha Cupcakes with Kahlua Cream Cheese Frosting look good enough to eat right through your computer screen, I strongly suggest baking up a batch yourself and consuming them that way ?
Cupcakes of any kind are a big hit with the teens and the adults. As much as I love baking cookies, sometimes they are just to time consuming for a quick afternoon snack. That’s where the cupcakes come in! It’s one trip through the oven and your baking is complete. I am also known to take my favorite cake recipe and turn it in to a hand held scrumptious mini cake, perfect for any snack time.
A few of the comments I received after making these this weekend…
“You could make some serious money selling these!”
“I am going to hurt you, I’ve been so good and OMG these cupcakes are FANTASTIC”
“WOW … just WOW”
As you can tell, they are pretty damn good! But don’t take my word for it. Make some up for your house and let the compliments roll in! You can thank me later!
Here is how we made them …
For the Chocolate Mocha Cupcakes:
- 2 cups flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 tsp vanilla
- 1 cup cold strong coffee
Preheat oven to 325 degrees
Grease and flour cupcake pan or use paper liners. (I still like to give my liners a light coating of cooking spray)
In a medium bowl mix together the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt), set aside.
In a large bowl, beat the eggs with a mixer until light and frothy (3 – 5 minutes). Add the oil, vanilla and cold coffee to the eggs. Mix very well until completely incorporated.
Add the flour and the buttermilk to the egg mixture, alternating between the two. Flour, buttermilk, flour, buttermilk, ending with the flour.
Pour 1/4 cup batter into each cupcake paper, or about 3/4 full.
Bake in 325 degree oven 18-22 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool completely. Recipe makes 24 medium size cupcakes.
While your Chocolate Mocha Cupcakes are cooling, prepare the delicious Kahlua Cream Cheese Frosting!
For the Kahlua Cream Cheese Frosting:
5 cups sifted powdered sugar
1 stick of butter (8 Tbs) – room temperature
4 ounces cold cream cheese – cut into cubes
1 Tbs whole milk
3 – 5 Tbs Kahlua or coffee flavored liquor
In a large bowl combine the powdered sugar and the butter. Mix together with an electric mixer until crumbles form.
Add in the cream cheese and the milk and mix again. The mixture will be somewhat dry until you add more liquid (the kahlua).
Add in the Kahlua 1 Tbs at a time until the frosting comes together to your liking. If you want a stronger flavor/thinner frosting add more kahlua. I added 1 Tbs milk and 3 Tbs Kahlua and it was perfect for my taste.
Generously frost your cupcakes. I like to fill a regular ziploc baggie with frosting. Snip off the corner for piping.
Cake recipe adapted from: Bunny’s Warm Oven
The secret to moist, mouth watering cupcakes is definitely in the buttermilk. If you do not have buttermilk on hand, you can create your own by adding 1 Tablespoon lemon juice or white vinegar to a 1 cup measuring cup and filling the remainder of the cup with whole milk. Let it sit for 5 minutes and your have homemade buttermilk.
I hope you are able to give these moist, delicious mini cakes a try. Please let me know how they come out for you.
You May Also Like:
Reese’s Peanut Butter Pound Cake
Pumpkin Cheesecake Muffins
No Bake – Chocolate Eclair Cake
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