Mocha-Joe Cupcakes
These deliciously chocolate cupcakes have a hint of coffee flavor. I like to refrigerate them and serve them cold with fresh-brewed coffee or a cold glass of milk.
Cupcakes:
Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Coffee-Cream Frosting:
Ingredients:
1/2 cup butter softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee, cooled
Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
Coffee-Cream Frosting:
Ingredients:
1/2 cup butter softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee, cooled
Preheat oven to 350 degrees F.
Line muffin pans with paper liners and set aside.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the oil, coffee and eggs. Beat at medium speed with an electric mixer until smooth.
Add the sour cream and vanilla extract.
Beat until smooth.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full.
Bake for 16-18 minutes.
Remove from oven and allow cupcakes to cool before frosting.
For the frosting, combine the butter, confectioners' sugar and coffee in a medium bowl. Beat with an electric mixer until smooth and creamy.
Frost the cupcakes and enjoy!