Decadent Mocha Bliss Cupcakes
Indulge in these Decadent Mocha Bliss Cupcakes that promise a divine experience for chocolate and coffee lovers alike. Each moist, rich cupcake is infused with the deep flavors of cold brewed coffee and velvety cocoa, creating a perfect balance of sweetness and espresso in every bite. The fluffy frosting, made with melted chocolate and creamy butter, adds a delightful finishing touch, while chocolate sprinkles provide the perfect crunch. Perfect for any special occasion or as a sweet treat to brighten your day, these cupcakes are sure to impress your family and friends. They were originally crafted by Mary Bilyeu and captured the top prize in a coveted cupcake contest!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Sifted)
Granulated sugar
1 cup
Baking cocoa
1/3 cup (Unsweetened, sifted)
Baking soda
1 teaspoon
Salt
1/2 teaspoon
Eggs
2 (Large)
Cold brewed coffee
1/2 cup
Vegetable oil
1/2 cup
Cider vinegar
3 teaspoons
Vanilla extract
3 teaspoons
Semi-sweet chocolate chips
3 tablespoons
Milk chocolate chips
3 tablespoons
Butter
1/3 cup (Softened)
Confectioners' sugar
2 cups
Brewed coffee
1-2 tablespoons (To taste)
Chocolate sprinkles
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2
In a medium mixing bowl, whisk together the flour, granulated sugar, baking cocoa, baking soda, and salt until well combined.
3
In a separate bowl, beat together the eggs, cold brewed coffee, vegetable oil, cider vinegar, and vanilla extract until smooth.
4
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix.
5
Spoon the batter into the prepared muffin cups, filling each about three-fourths full to allow for rising.
6
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8
For the frosting, melt the semi-sweet and milk chocolate chips in a small microwave-safe bowl, stirring until smooth.
9
Add the softened butter to the melted chocolate and beat until fully blended and creamy.
10
Gradually mix in the confectioners' sugar, adding brewed coffee one tablespoon at a time until you achieve your desired consistency for piping.
11
Once the cupcakes have cooled, pipe the chocolate frosting generously onto each cupcake and sprinkle with chocolate sprinkles, gently pressing them down to adhere.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Mocha Bliss Cupcakes?
They are rich, moist cupcakes infused with cold brewed coffee and cocoa, topped with a chocolate and coffee frosting and sprinkles.
Who is the original creator of this cupcake recipe?
The recipe was originally crafted by Mary Bilyeu and won a top prize in a cupcake contest.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many ingredients are required for this recipe?
The recipe requires 16 ingredients in total.
What type of flour should I use?
Use 1 1/2 cups of sifted all-purpose flour.
Is the baking cocoa sweetened?
No, the recipe specifies 1/3 cup of unsweetened, sifted baking cocoa.
What type of coffee is used in the cupcake batter?
The batter uses 1/2 cup of cold brewed coffee.
How many eggs are needed?
Two large eggs are required for the mixture.
What kind of oil is recommended for these cupcakes?
The recipe calls for 1/2 cup of vegetable oil.
How much cider vinegar is used?
The recipe uses 3 teaspoons of cider vinegar.
How much vanilla extract is needed?
You will need 3 teaspoons of vanilla extract.
How full should the muffin cups be filled?
Fill each muffin cup about three-fourths full to allow for rising.
How long do the cupcakes need to bake?
Bake them for 20-25 minutes.
How do I check if the cupcakes are finished baking?
They are done when a toothpick inserted in the center comes out clean.
How long should cupcakes cool in the pan?
Allow them to cool in the muffin tin for 10 minutes before moving them.
Where should the cupcakes finish cooling?
Transfer them to a wire rack to cool completely before frosting.
What chocolates are used in the frosting?
The frosting uses a combination of semi-sweet chocolate chips and milk chocolate chips.
How do I melt the chocolate for the frosting?
Melt the chocolate chips in a small microwave-safe bowl and stir until smooth.
What state should the butter be in for the frosting?
The butter should be softened before being beaten into the melted chocolate.
How much confectioners' sugar is used in the frosting?
The frosting requires 2 cups of confectioners' sugar.
Why is brewed coffee added to the frosting?
It is added one tablespoon at a time to reach the desired consistency for piping.
How should the frosting be applied?
The frosting should be generously piped onto each cooled cupcake.
What topping is used to finish the cupcakes?
The cupcakes are topped with 1/2 cup of chocolate sprinkles.
Should the flour and cocoa be sifted?
Yes, the instructions and ingredient list indicate that the flour and baking cocoa should be sifted.
Is there salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
What leavening agent is used?
The recipe uses 1 teaspoon of baking soda.
Can I use hot coffee in the batter?
The recipe specifically recommends using cold brewed coffee for the batter.
How do I prevent the cupcakes from sticking to the pan?
Line the muffin tin with paper liners before pouring in the batter.
How should I combine the wet and dry ingredients?
Gradually pour the wet ingredients into the dry mixture and stir gently without overmixing.
Are these cupcakes suitable for celebrations?
Yes, they are described as perfect for special occasions or as a sweet treat to impress friends.