Imagine biting into a decadent cupcake that combines the rich, bold flavors of coffee and chocolate in one irresistible treat. These Mochaccino Chip Cupcakes are not just a dessert – they're a flavor explosion that will make your taste buds dance with delight! Perfect for coffee enthusiasts, chocolate lovers, and anyone looking to elevate their baking game, this recipe transforms an ordinary cupcake into a gourmet experience that'll have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant coffee granules
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine dry ingredients thoroughly.
- In a separate bowl, mix cooled brewed coffee, vegetable oil, eggs, and vanilla extract until well blended.
- Gradually pour wet ingredients into dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Fold in chocolate chips, ensuring they are evenly distributed throughout the batter.
- Divide batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the coffee cream icing, whip heavy cream with powdered sugar and instant coffee granules until stiff peaks form.
- Once cupcakes are completely cool, pipe or spread the coffee cream icing on top of each cupcake.
- Optional: Garnish with additional chocolate chips or a light dusting of cocoa powder.
- Serve and enjoy your Mochaccino Chip Cupcakes!
Tips
- Room Temperature Matters: Ensure your eggs and coffee are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined to keep your cupcakes light and tender.
- Coffee Intensity: Use a high-quality brewed coffee for a more pronounced flavor. Espresso works wonderfully too!
- Chocolate Chip Distribution: Toss chocolate chips in a bit of flour before folding into the batter to prevent them from sinking.
- Icing Technique: For a professional look, use a piping bag with a star tip when applying the coffee cream icing.
- Storage Tip: These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Make-Ahead Option: You can prepare the batter and refrigerate overnight for convenient baking the next day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 55mg
