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mocha cafe cream cupcakes

★★★★☆ 7
Shutterbug81 avatar
a recipe by
Jennifer McConnell
@Shutterbug81
Las Vegas, NV

These are the only cupcakes I can justify having for breakfast, since I figure I have a cup of coffee every morning, I'll just exchange the coffee for one of these!!! These are absolutely awesome, and the recipe was created from a mixture of several different cupcake recipes. You'll definitely need to hide these, as they disappear quickly!!!

Blue Ribbon Recipe

We made a huge mess in the kitchen but it was well worth it! These are decadent and can be made as fancy as you want. It was fun trying to figure out how to make the hole in the middle perfect and even more fun when we decided to try an apple corer and it worked!! We cut one in half for the photo which gave me an excuse to eat one for lunch instead of waiting for tonight's dinner. Serve with a tall glass of ice cold milk or a steaming cup of hot coffee.

— The Test Kitchen @kitchencrew
►
★★★★☆ 7
serves 24
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For mocha cafe cream cupcakes

  • CUPCAKE BATTER
  • 1 box
    triple chocolate cake mix made with pudding
  • 1 1/3 c
    cold strong coffee
  • 3
    eggs
  • 1/4 c
    sour cream
  • 1/2 box
    instant chocolate pudding
  • 2-3 tbsp mocha powder
  • 1/2 c
    vegetable oil
  • MOCHA CREAM FILLING
  • 4 oz
    softened cream cheese
  • 1/2 c
    powdered sugar
  • 1/2 c
    unsalted butter
  • 1 1/2 c
    milk
  • 1 box
    instant chocolate pudding
  • 6 oz
    cool whip
  • MOCHA CREAM FROSTING
  • 1 1/2 c
    heavy whipping cream
  • 4 Tbsp
    mocha powder/mix
  • 1/2 box
    instant chocolate pudding mix
  • powdered sugar (to thicken to desired consistancy)
  • optional: chocolate covered coffee beans, chocolate curls, chocolate sprinkles for garnish ideas

How To Make mocha cafe cream cupcakes

Test Kitchen Tips
The recipe makes a huge amount of filling - more than is needed.
  • 1
    Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.
  • 2
    Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY'S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.
  • 3
    In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one
  • 4
    Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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