Mocha Fudge Cupcakes

By srumbel

Chocolate Mocha Cupcakes with a hidden pocket of fudge and a coffee butter cream will give you a jolt to make it through the day.

from insidethebrucrewlife

Ingredients

• For the Cupcakes
• 2 1/4 cups flour
• 1 1/4 cups sugar
• 1/2 cup dark cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oil
• 3 eggs
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee, cooled
• 1/2 cup miniature chocolate chips (optional)
• 1/2 cup hot fudge
• For the Coffee Butter Cream
• 1 cup butter
• 4 Tablespoons hot water
• 2 Tablespoons instant coffee granules
• 1 teaspoon coffee extract
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups powdered sugar

Preparation

Step 1

Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a mixing bowl, beat the oil, eggs, and extract until foamy. Stir together the buttermilk and coffee. Alternately add the flour mixture with the milk mixture until everything has been combined. Beat on medium for 1-2 minutes. Stir in the chocolate chips by hand if using.
Divide the batter between 24 cupcake liners. The liners will only be about half way full. Bake at 350* for 18 minutes. Cool on a wire rack. After cupcakes have cooled, scoop out the center of the cupcake. Fill with a spoonful of hot fudge.
In a mixing bowl, cream the butter for 2-3 minutes. Combine the hot water and coffee granules while you are waiting. Add the coffee, extracts, and salt to the creamed butter and beat again. Slowly add the powdered sugar until all of it has been added. Beat for another 1-2 minutes until creamy. Spread or pipe onto the cooled cupcakes. Top with chocolate sprinkles or chocolate candies. Keep refrigerated. Makes 24 cupcakes.


Notes

If you can't find coffee extract for the butter cream, use vanilla extract in place.