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!
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!