Thursday, August 30, 2007

Award-Winning Double Chocolate Mocha Cupcakes

1-1/2 cups all-purpose flour

1 cup sugar

1/3 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup cold brewed coffee

1/2 cup vegetable oil

3 teaspoons cider vinegar

3 teaspoons vanilla extract

MOCHA FROSTING:

3 tablespoons milk chocolate chips

3 tablespoons semisweet chocolate chips

1/3 cup butter, softened

2 cups confectioners' sugar

1 to 2 tablespoons brewed coffee

1/2 cup chocolate sprinkles

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For frosting, in a small microwave-safe mixing bowl, melt chips; stir until smooth. Add butter; beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

My husband has asked for these ever since I made them. They are so good. Camden LOVES helping make them. NOT diet food... but comfort food.

3 comments:

artgirlATL said...

Sounds Yummy!

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this