mocha fudge cupcakes

Name: Mocha Fudge Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: FOR THE CUPCAKES; 2 1/ cup(s) flour; 1 1/4 cup(s) sugar; 1/2 cup(s) dark cocoa powder; 1 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) oil; 3 - eggs; 2 teaspoon(s) vanilla extract; 3/4 cup(s) buttermilk; 3/4 cup(s) strong brewed coffee, cooled; 1/2 cup(s) miniature chocolate chips (optional); 1/2 cup(s) hot fudge; FOR THE COFFEE BUTTER CREAM; 1 cup(s) butter; 4 tablespoon(s) hot water; 2 tablespoon(s) instant coffee granules; 1 teaspoon(s) coffee extract; 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 4 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2013/04/mocha-fudge-cupcakes/

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yield 24 serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For mocha fudge cupcakes

FOR THE CUPCAKES
2 1/ c

flour
1 1/4 c

sugar
1/2 c

dark cocoa powder
1 1/2 tsp

baking soda
3/4 tsp

baking powder
1/2 tsp

salt
1/2 c

oil
3

eggs
2 tsp

vanilla extract
3/4 c

buttermilk
3/4 c

strong brewed coffee, cooled
1/2 c

miniature chocolate chips (optional)
1/2 c

hot fudge
FOR THE COFFEE BUTTER CREAM
1 c

butter
4 Tbsp

hot water
2 Tbsp

instant coffee granules
1 tsp

coffee extract
1 tsp

vanilla extract
1/8 tsp

salt
4 c

powdered sugar

How To Make mocha fudge cupcakes

1
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a mixing bowl, beat the oil, eggs, and extract until foamy. Stir the buttermilk and coffee into the egg mixture. Slowly add the flour mixture into the egg/milk mixture until everything has been combined. Beat on medium for 1-2 minutes. Stir in the chocolate chips by hand if using.

2
Divide the batter between 24 cupcake liners. The liners will only be about half way full. Bake at 350* for 18 minutes. Cool on a wire rack. After cupcakes have cooled, scoop out the center of the cupcake. Fill with a spoonful of hot fudge.
3
In a mixing bowl, cream the butter for 2-3 minutes. Combine the hot water and coffee granules while you are waiting. Add the coffee, extracts, and salt to the creamed butter and beat again. Slowly add the powdered sugar until all of it has been added. Beat for another 1-2 minutes until creamy. Spread or pipe onto the cooled cupcakes. Top with chocolate sprinkles or chocolate candies. Keep refrigerated. Makes 24 cupcakes.
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