These moist cupcakes will satisfy your sweet tooth, and the recipe makes more than enough to share. Cupcakes are a perennial favourite, and this recipe is foolproof and I figured it would make a good first post. These cupcakes can last up to a week refrigerated, but they'll rarely go that long uneaten. I frosted this batch with a makeshift piping bag without a tip, but if you've got the proper tools, it'll probably look even better. Garnishing with chocolate shavings or chocolate covered espresso beans will give your cupcakes the edge it needs to convince people that you're a baking king or queen.
Mocha Cupcakes (makes 24)
2 cups brown sugar
1 cup unbleached white flour
3/4 cup whole wheat flour
3/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup chocolate almond milk
1/2 cup soy milk
1/2 cup vegetable oil
2 tsp vanilla
2 tbsp white vinegar
1 cup boiling water
1 tbsp ground espresso
Chocolate covered espresso beans to garnish!
Espresso Frosting
1 cup Fleischmann's unsalted margarine, soft
3 cups icing sugar
2 oz (1/4 cup) cooled espresso
Preheat oven to 350 degrees Farenheit. line your muffin tins. Mix dry ingredients in a large mixing bowl. Add milks, oil, vanilla and vinegar. Using a hand mixer, beat on high for approximately 1-2 minutes. Stir espresso in boiling water until dissolved. Add the espresso/water to last ingredients, and stir with a wooden spoon until blended. Fill cupcake liners approximately 2/3-3/4 full. Bake for 20 minutes, or until a toothpick comes out clean when you poke them.
To assemble frosting:
Cream together margarine and espresso with a hand mixer on high. Add 2 cups of icing sugar, and blend again. Add remaining sugar, blend on high speed until light and fluffy. You may find it easier to put it in the fridge or the freezer to harden a little before you use it. Make sure that the cupcakes are completely cool before frosting. Refrigerate until time to serve!
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