Special Mocha Cupcakes

By Addie

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan

Ingredients

• MOCHA FROSTING:
• 1 cup sugar
• 1/2 cup cold brewed coffee
• 1/2 cup canola oil
• 2 eggs
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ...........................................
• 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

Preparation

Step 1

In a large bowl, beat the sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.
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REVIEWS:

The flavored are fantastic! The cake was a touch dry for my liking after baking 20 minutes, and the frosting got too soft to pipe rather quickly. But they taste so good, I will definitely make again! Perhaps next time I will bake a little less, and refrigerate the frosting for awhile before piping on.

They were a little dry. I followed everything just like it said.

Everyone loved them! The frosting was perfect after refrigerating it for a few hours. Cupcakes were moist.

I love making cupcakes, and have lots of recipes for them, this is the best mocha cupcake I have found, I use very strong coffee cause I love the coffee flavor!!!!!So yummy, and my friends loved them

I could just eat the frosting only..so good!

These were just ok. Maybe I was expecting more, but I'd be just as happy with a chocolate cupcake made from a box and canned frosting...

Very dry and the frosting was not fluffy like the picture.

This is so good even though i havent ate it or made it (yet) it looks amazing

These are the best! Very moist. I like that it only makes 12, just enough but not too many for my family. I have made these more than once and am always satisfied!

Cupcakes were very dry and I didn't bake them as long as recipe said. Frosting was not fluffy and too sweet.

Didn't taste the coffee in them but still great. Icing wasn't fluffy like in the picture. It was runny and kinda melty!

My daughter and I just made these for my parents and my brother and his wife. Everyone loves them.

Followed the recipe except for the canola, I substituted vegetable oil. The cakes were dry and the frosting was way too sweet.

This recipe is definitely a keeper. I will only make these cupcakes again when I want chocolate. They are so spongy and light just like a mix. You won't be disappointed one bit!

These cupcakes were a hit for Father's Day. Everybody enjoyed them -- all ages. When I follewed the recipe for the frosting exactly, I was left with a separated mess. Here are my recommendations for the most amazing tasting frosting...1. Instead of mixing the chocolate chips and butter and microwaving them (which seemed to cause the separation), melt the chips ONLY in the microwave and then add them to room temperature butter in a bowl and just swirl the mixture with a spatula, not the mixer. 2. Add the cold coffee, and confectioners suger. I added much more coffee than the recipe called for -- enough to give me a mocha flavor. 3. The recipe does not call for vanilla extract, but I added half a teaspoon.

I'm a new cook so I was a little nervous about making cupcakes from scratch. It turned out great. I was worried it would be too much chocolate for me but it's not. The cupcake is light, fluffy, and has just the right amount of chocolate. I didn't taste the coffee in the cupcake though but it still gets 5 stars.

This is so good!

These cupcakes were so YUMMY! The coffee wasn't over powering, just darn right good. Light fluffy icing...what's not to love. My whole family gobbled them right up. My only complaint would be is that the recipe only makes 12.

Reviewed on Mar. 07, 2009 by Nikircr

Didn't think these would be very good but was I ever surprised. Try these I guarantee you won't be sorry. I also like using all semi sweet chips in the icing. Moist, Fudgy, Yummmmmmmm!

I made these cupcakes for my boss's birthday last week. I licked the bowl after I had the batter in the pans, and it was lucious even unbaked. He said they were the best cupcakes he had ever eaten. this recipe is a keeper, and I am sure I will make it very often. A winner, for sure. next time I make it tho, I think that instead of melting the butter along with the chocolate chips, I will just whip the softened butter in after the chips are melted and see the texture of that.

I prefer 6 Tablespoons of semi-sweet chips instead of 3 and 3.
This recipe is delish.