12 Cup Muffin Pan
Mocha Cupcakes
A flavor that will wake up any celebration! Mocha Cupcakes call for a splash of instant coffee in the batter to create that satisfying taste. Great with our Mocha Icing recipe!
Ingredients:
- 2 tablespoons instant coffee
- 1 cup warm water
- 1/2 cup (1 stick) butter, at room temperature
- 2 cups granulated sugar
- 4 eggs
- 6 ounces unsweetened chocolate, melted
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Makes:
About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.
Instructions:
Step 1
Preheat oven to 350°F. Line standard muffin pan with baking cups. Combine instant coffee and water; mix well and set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time; mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda and salt. Slowly add to butter mixture; mix well. Spoon into baking cups. Bake 18-20 minutes or until center of cupcake springs back when lightly touched. Cool cupcakes in pan on cooling rack 5-8 minutes. Remove from pan; cool completely.
Step 2
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
