My Cafe Mocha Cupcake Recipe is an easy cupcake recipe for beginners. A cute idea for a book club party or coffee lovers birthday. Includes video tutorial.
WATCH MY VIDEO DEMO ON THIS RECIPE BELOW!
Coffee and chocolate are perfect “flavor mates” one really enhances the other! They are one of those cupcakes that look really impressive but aren’t that hard to make. My kind of recipe!
For a pretty presentation, I really love this elegant pink cake stand. (this link goes to Amazon where I am an affiliate partner)
There’s something so chic about the combination of pink and brown and this stand is a real showstopper for the cake stand collection.
Why does cocoa powder need to bloom?
Blooming cocoa powder allows for the intensity of the cocoa flavor to develop. It’s a good thing to do anytime you are creating a recipe that relies heavily on the chocolate flavor like this cupcake.
How do you make cafe frosting?
To make a cafe frosting you’ll need a little jar of espresso powder. (this link goes to Amazon where I am an affiliate partner)
It will last you forever and is a good thing to have on hand for holiday baking.
After the frosting is piped I also like to add some chocolate shavings…
And top with a chocolate covered espresso bean!
SHOP THIS RECIPE: (These links go to Amazon where I am an affiliate partner)
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.
MORE DESSERT RECIPES!
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- 1/2 cup (50 g) unsweetened Cocoa powder
- ½ cup (120 ml) water
- 1 cup (200 g) of sugar
- 1/2 cup (120 ml) of vegetable oil
- 2 eggs
- 1 ½ tsp (7.5ml) vanilla
- 3/4 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.
For this recipe I really love to use these brown cupcake papers to sell the idea of a dark rich "coffee-like" bottom.
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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 25mgCarbohydrates: 34gFiber: 3gSugar: 20gProtein: 5g