Mochaccino Cupcakes

By michaelmeiner

Ingredients

• 3/4 cup margarine
• 3 eggs
• 1 3/4 cups flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup strong brewed coffee -- cooled
• 2 cups sugar
• 2 teaspoons vanilla
• 1 cup chocolate chips
• COFFEE BUTTERCREAM FROSTING
• 1/3 cup margarine
• 4 cups confectioners sugar
• 3 Tablespoons strong brewed coffee -- cooled
• 1 teaspoon vanilla

Details

Servings 1

Preparation

Step 1

Allow margarine and eggs to stand at room temperature for 30 minutes. Combine dry ingredients and combine milk and coffee.

Preheat oven to 350. Beat margarine with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape down bowl and beat for 2 more minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately, add dry ingredients with milk/chocolate mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into muffin cups, about 3/4 full. Bake 18 minutes.

FROSTING:

Allow 1/3 cup margarine to stand at room temperature for 30 minutes. Beat margarine until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tablespoons strong brewed coffee, cooled and 1 teaspoon vanilla. Gradually beat in 3 additional cups powdered sugar. If necessary, beat in additional coffee until buttercream reaches spreading consistency.