Mocha Cupcakes

There’s something magical about baking, especially when I’m whipping up a batch of Mocha Cupcakes. A recent rainy afternoon found me craving a little indulgence, and what better way to satisfy that longing than with these delightful creations? The rich aroma of chocolate and coffee wafted through my kitchen, bringing a sense of warmth and comfort. As I mixed the ingredients together, memories of cozy gatherings with friends flooded my mind, and I knew these cupcakes would be the perfect treat. The sweet and salty combination of the salted caramel frosting would elevate these cupcakes to a new level of deliciousness. If you haven’t experienced the joy of Mocha Cupcakes, it’s time to don your apron and dive into this delightful recipe!

What to Gather for Mocha Cupcakes

Gathering the right ingredients is essential for creating the best Mocha Cupcakes. Each component plays a crucial role in building the perfect flavor and texture. The key players in this recipe are chocolate cake mix, eggs, and espresso powder, which come together to create a moist, flavorful base. And let’s not forget the salted caramel frosting that elevates these cupcakes to a whole new level of deliciousness.

• 1 chocolate cake mix (15.25 oz.) – I used Betty Crocker Super Moist Chocolate Fudge, which provides a rich foundation for the cupcakes.
• 4 large eggs – Essential for binding the ingredients and creating a fluffy texture.
• 1/2 cup canola oil – Adds moisture and richness to the cake.
• 1 1/4 cups whole milk – Enhances the cake’s flavor and keeps it tender.
• 3/4 cup sour cream – Contributes to the cake’s moistness and adds a subtle tang.
• 1 box instant chocolate pudding – Helps to make the cupcakes extra moist and flavorful.
• 1 tablespoon espresso powder – Deepens the chocolate flavor and adds a delightful coffee kick.
• 1/4 cup cocoa powder – Intensifies the chocolate taste.
• 1 teaspoon vanilla extract – Adds a warm, sweet flavor.
• 1 cup unsalted butter, softened – The base for the frosting, creating a creamy texture.
• 4 cups powdered sugar – Sweetens the frosting and gives it structure.
• 1 1/2 teaspoons vanilla – Enhances the flavor of the frosting.
• 1/2 teaspoon sea salt (more to taste) – Balances the sweetness of the frosting.
• 1/2 cup caramel sauce – The star of the frosting that brings everything together.

Instructions for Mocha Cupcakes

Making Mocha Cupcakes is a fun and rewarding experience! Follow these easy steps to create your own batch of delicious cupcakes. Trust me, the end result will be worth the effort!

1. Preheat your oven to 350°F (175°C). This is an essential step to ensure your cupcakes bake evenly. If your oven isn’t hot enough, the cupcakes may not rise properly. Make sure to let it heat fully before moving on to the next step.

2. In a medium bowl, lightly beat the eggs. You want them to be well-mixed but not overly whipped. Add in the milk, sour cream, instant chocolate pudding, canola oil, and vanilla extract, then whisk to combine. This mixture will bring moisture and flavor to your batter.

3. Next, it’s time to add in the dry ingredients. Gradually mix in the cocoa powder, chocolate cake mix, and espresso powder. Use an electric mixer on medium speed to combine everything until smooth. If you prefer a workout, you can opt to mix by hand for about two minutes! The batter should be thick and creamy.

4. Line your cupcake pan with cupcake liners. This not only makes for easy cleanup but also adds a nice touch to your presentation. Pour the batter into the lined cups, filling each one about halfway. Avoid overfilling, as the cupcakes will rise while baking.

5. Place the cupcake pan in the preheated oven and bake for 14 to 17 minutes. Keep an eye on them; you want a toothpick inserted into the center of a cupcake to come out clean. If it comes out with batter, give them another minute or two.

6. Once baked, take the cupcakes out of the oven and allow them to cool completely in the pan for about 10 minutes. Then transfer them to a wire rack to cool down completely. Patience is key here; frosting warm cupcakes can lead to a melty mess.

7. While the cupcakes are cooling, prepare the frosting. In a clean bowl, beat the softened unsalted butter with an electric mixer on medium speed until it’s light and fluffy, about 2 to 4 minutes. You want it to be airy and creamy!

8. Gradually add in the powdered sugar, one cup at a time. This method helps to prevent a sugar cloud from forming. Once all the sugar is incorporated, add in the caramel sauce, vanilla, and sea salt. Beat until the mixture is well combined and fluffy.

9. Once the cupcakes are cool, it’s time to frost them. Use a knife or your preferred piping tool to apply the frosting. If you love a tall swirl of frosting, consider doubling the frosting recipe for extra height and flavor.

10. Finally, sprinkle a little extra sea salt on top of the frosted cupcakes for that delightful sweet and salty contrast. Enjoy your creations with friends or keep them all to yourself!

Recipe Variations about Mocha Cupcakes

There are so many ways to customize your Mocha Cupcakes! Here are a few ideas that can add a unique twist to your baking adventure.

• Use Different Flavors: Try adding different flavors of pudding mix like vanilla or caramel to change up the base.
• Chocolate Chips: Fold in some chocolate chips or chunks into the batter for an extra chocolatey experience.
• Cupcake Toppers: Consider using whipped cream or chocolate ganache as a topping instead of frosting.
• Make It a Cake: You can transform this recipe into a layered cake by baking it in two round pans instead of cupcake liners.
• Flavor Variations: Experiment with different types of frosting, like mocha or chocolate ganache, for a different taste profile.
• Mini Cupcakes: For bite-sized treats, use a mini cupcake pan and adjust the baking time accordingly.
• Filling Options: Surprise your guests by filling the cupcakes with a caramel or chocolate filling before frosting them.

Serve This Mocha Cupcakes With

When it comes to enjoying Mocha Cupcakes, there are endless possibilities for pairing them with other delights. Here’s how I love to serve them:

• Coffee or Tea: A warm cup of coffee or a soothing herbal tea pairs perfectly with the rich flavors of the cupcakes.
• Ice Cream: Consider serving these cupcakes alongside a scoop of vanilla or coffee ice cream for an indulgent dessert.
• Fruit Salad: A light fruit salad can provide a refreshing contrast to the sweetness of the cupcakes.
• Chocolate-Covered Strawberries: For a romantic touch, pair the cupcakes with chocolate-dipped strawberries.
• Gift Them: These cupcakes are perfect for gifting! Box them up and share with friends or family on special occasions.
• Picnics: Their portable nature makes them a great addition to any picnic basket!
• Celebrations: Perfect for birthdays and anniversaries, these cupcakes will surely make any event feel special.

FAQ

Conclusion

In conclusion, Mocha Cupcakes are a delightful treat that brings together rich flavors and a touch of elegance. They are perfect for any occasion and are sure to please your guests. I encourage you to give this recipe a try! With their irresistible taste and easy preparation, you’ll find that these cupcakes are a hit at any gathering. Don’t wait too long – your taste buds will thank you for making these delicious cupcakes!

Mocha Cupcakes

Indulge in the ultimate comfort food with these decadent Mocha Cupcakes. Rich, chocolatey, and topped with a salted caramel frosting, these treats are perfect for any occasion. Treat yourself to a batch tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Desserts

Cuisine American

Servings 30 cupcakes

Calories 250 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 box chocolate cake mix I used Betty Crocker Super Moist Chocolate Fudge
• 4 large eggs
• 1/2 cup canola oil
• 1 1/4 cup whole milk
• 3/4 cup sour cream
• 1 box instant chocolate pudding
• 1 tablespoon espresso powder
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon sea salt (more to taste)
• 1/2 cup caramel sauce

Instructions

 

• Preheat your oven to 350°F (175°C). This is an essential step to ensure your cupcakes bake evenly. If your oven isn’t hot enough, the cupcakes may not rise properly. Make sure to let it heat fully before moving on to the next step.
• In a medium bowl, lightly beat the eggs. You want them to be well-mixed but not overly whipped. Add in the milk, sour cream, instant chocolate pudding, canola oil, and vanilla extract, then whisk to combine. This mixture will bring moisture and flavor to your batter.
• Next, it’s time to add in the dry ingredients. Gradually mix in the cocoa powder, chocolate cake mix, and espresso powder. Use an electric mixer on medium speed to combine everything until smooth. If you prefer a workout, you can opt to mix by hand for about two minutes! The batter should be thick and creamy.
• Line your cupcake pan with cupcake liners. This not only makes for easy cleanup but also adds a nice touch to your presentation. Pour the batter into the lined cups, filling each one about halfway. Avoid overfilling, as the cupcakes will rise while baking.
• Place the cupcake pan in the preheated oven and bake for 14 to 17 minutes. Keep an eye on them; you want a toothpick inserted into the center of a cupcake to come out clean. If it comes out with batter, give them another minute or two.
• Once baked, take the cupcakes out of the oven and allow them to cool completely in the pan for about 10 minutes. Then transfer them to a wire rack to cool down completely. Patience is key here; frosting warm cupcakes can lead to a melty mess.
• While the cupcakes are cooling, prepare the frosting. In a clean bowl, beat the softened unsalted butter with an electric mixer on medium speed until it’s light and fluffy, about 2 to 4 minutes. You want it to be airy and creamy!
• Gradually add in the powdered sugar, one cup at a time. This method helps to prevent a sugar cloud from forming. Once all the sugar is incorporated, add in the caramel sauce, vanilla, and sea salt. Beat until the mixture is well combined and fluffy.
• Once the cupcakes are cool, it’s time to frost them. Use a knife or your preferred piping tool to apply the frosting. If you love a tall swirl of frosting, consider doubling the frosting recipe for extra height and flavor.
• Finally, sprinkle a little extra sea salt on top of the frosted cupcakes for that delightful sweet and salty contrast. Enjoy your creations with friends or keep them all to yourself!

Notes

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to three days.
• Freezing: These cupcakes freeze well! Just wrap them individually in plastic wrap and store in a freezer-safe bag.
• Pairing: Serve with coffee or tea for a perfect afternoon treat.
• Variations: Feel free to experiment with different frosting flavors or add-ins like chocolate chips!
• Presentation: Decorate with sprinkles for a festive touch!

Keyword chocolate cupcakes, easy dessert recipes, Mocha Cupcakes, salted caramel frosting

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.