Coffee and chocolate are perfect “flavor mates” one really enhances the other! I love these little Cafe Mocha Cupcakes because they are so delicious and easy to do. They are one of those cupcakes that look really impressive but aren’t that hard to make. My kind of recipe!
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For this recipe I really love to use these brown cupcake papers to sell the idea of a dark rich “coffee-like” bottom, then for a really fancy swirly tip I love the Wilton 2D tip it comes in this nice tip set with some other useful tips. If you can’t find chocolate covered espresso beans you can also buy them online and they really do tie the whole look together.
For the frosting you’ll need a little jar of espresso powder. It’s will last you forever and is a good thing to have on hand for holiday baking.
For a pretty presentation I really love this elegant pink cake stand. There’s something so chic about the combination of pink and brown and this stand is a real showstopper for the cake stand collection 🙂 Some women collect shoes, for me I’m powerless against a great looking cake stand. Ha! Enjoy!
- ½ cup (50 g) unsweetened Cocoa powder
- ½ cup (120 ml) water
- 1 cup (200 g) of sugar
- ½ cup (120 ml) of vegetable oil
- 2 eggs
- 1 ½ tsp (7.5ml) vanilla
- ¾ cup (90g) of flour
- ¾ tsp(3.75 ml) salt
- ½ tsp (2.5 ml) baking soda
- Whipped Cream Frosting:
- 1 ½ cups (350 ml) of whipping cream or heavy cream
- 3 tbsp (20g) powdered sugar
- 1 tbsp espresso (15 ml) powder
- 1 tsp (5ml) vanilla
- 12 chocolate covered espresso beans
- Grated chocolate
- Preheat oven to 350F/(175C).
- In a large bowl combine the cocoa powder with the hot water and whisk up with a wire whisk until smooth. The hot water will “bloom” the coco powder and bring out its best flavor.
- Then add the sugar, vegetable oil, eggs and vanilla and whisk until smooth. Set Aside.
- In a smaller bowl, whisk together the flour, salt and baking powder.
- Combine the dry ingredients to the wet ingredients, slowly whisking until combined.
- Line a 12-cup muffin tin with brown muffin papers, and fill each well ½ way full. Bake for 18-20 minutes until a toothpick comes out clean.
- Allow to cool completely. Meanwhile you can prepare the frosting.
- In a bowl of an electric mixer combine the whipping cream, powdered sugar, espresso powder and vanilla. Whip until stiff peaks form. Transfer to a pastry bag fitted with a decorative tip.
- Pipe a generous mound of frosting. Then garnish with chocolate shavings made with a bittersweet chocolate bar and rasp grater. And top with an espresso bean.
- Refrigerate until ready to serve.