Mochaccino Cupcakes

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

We love coffee, and anything coffee flavoured—so trust us when we say these little bites of delight need to be in your recipe repertoire.

  • Prep time 40 minutes
  • Total time 65 minutes
  • Portion size 36 servings
  • Credits : Canadian Living Magazine



Preheat oven to 350°F. Line 36 muffin cups with paper liners; set aside. In bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt; set aside. In measuring cup, combine milk and coffee; set aside.

In large bowl, using electric mixer on medium speed, lightly beat butter. Beat in sugar, 1/4 cup at a time, beating until fluffy. Add eggs, one at a time, beating well after each addition; beat in vanilla. Reduce speed to low; add reserved dry ingredients in three additions, alternating with reserved coffee mixture, beating just until batter is smooth. Stir in chocolate. Divide batter among prepared muffin cups (fill each about halfway). Smooth tops with back of spoon.

Bake until cake tester inserted in centre of cupcake comes out clean, about 25 minutes. Let cool on wire rack for 5 minutes. Transfer directly to wire rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature overnight or frozen for up to 1 month.)

Using piping bag fitted with small star tip, pipe icing evenly onto cooled cupcakes. Sprinkle with cocoa powder (if desired).


Coffee Buttercream Icing  In large bowl, using electric mixer on medium speed, lightly beat 2/3 cup softened unsalted butter until creamy. Gradually beat in 2 cups icing sugar. Beat in 1/3 cup cooled strong brewed coffee and 2 tsp vanilla. Gradually beat in 6 cups icing sugar until smooth and creamy (add more coffee, if necessary, 1 tsp at a time, to achieve desired consistency). (Make-ahead: Can be covered and refrigerated overnight. Bring to room temperature and beat with electric mixer before using.) Makes about 5 cups.


Nutritional facts PER CUPCAKE

  • Calories 275
  • Total fat 9 g
  • Saturated fat 6 g
  • Cholesterol 35 mg
  • Sodium 85 mg
  • Total carbohydrate 47 g
  • Fibre 1 g
  • Sugars 40 g
  • Protein 2 g
  • Iron 0.9 mg
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Baking & Desserts

Mochaccino Cupcakes