Mochaccino Chip Cupcakes with Coffee Cream Icing
Irresistibly moist and chocolatey mini cupcakes infused with strong coffee, studded with chocolate chips, and topped with a creamy coffee-infused icing.
Equipment
Ingredients
FOR CUPCAKES
- 1 ¼ cup flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 6 tablespoons butter room temperature
- 2 eggs room temperature
- ½ cup milk
- ¾ cup strong black coffee
- ½ cup chocolate chips
- 1 teaspoon vanilla
- 1 teaspoon coffee extract optional
- 1 teaspoon coarse sea salt
FOR COFFEE CREAMER ICING
- 4 cups powdered sugar
- 3 tablespoons cooled black coffee reserved from brew
- 3 tablespoons coffee cream
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F. Grease or line a mini muffin tin. Brew a strong cup of coffee and let it cool completely.
- In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, pour together 1/2 cup milk and all but a few tablespoons of the cooled coffee (should equal about 3/4 cup of liquid).
- Using a stand mixer on medium speed, beat the butter and sugar until creamy. Add the eggs one at a time, stirring until blended.
- Alternating between 1/4 cup of the flour mixture and a few tablespoons of the coffee mixture, add them slowly to the butter and sugar mixture until fully incorporated. The batter should be smooth and not too thick.
- Add in the chocolate chips, vanilla extract, and coffee extract (if using).
- Use a half tablespoon measuring spoon to scoop the batter into the prepared cupcake tin.
- Place the tin in the preheated oven and bake for 18-20 minutes or until the tops of the cupcakes have puffed up and are springy to the touch.
- Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
- While the cupcakes are cooling, use a hand mixer to combine 2 tablespoons of butter with the powdered sugar, adding 1/4 cup of sugar at a time.
- Slowly incorporate the cooled black coffee and coffee creamer in 1 tablespoon increments.
- Continue to add powdered sugar until the icing has reached a thick consistency, slightly thicker than average toothpaste. If the mixture is too dry, add more coffee or milk. If it's too runny, add more powdered sugar.
- Use an icing bag or a ziplock bag with the corner cut off to swirl the icing onto the cooled cupcakes. Serve right away and enjoy!
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