Double Shot Mocha Cupcakes
Indulge your taste buds with the rich, luscious flavors of Double Shot Mocha Cupcakes. These delightful treats combine the robust taste of coffee and chocolate, creating a perfect pairing for your afternoon pick-me-up or dessert after a cozy dinner. The moist texture and decadent frosting make these cupcakes irresistible, turning any occasion into a special celebration. Whether you’re a coffee lover or simply looking for a sweet treat, these cupcakes will not disappoint.
Top Reasons to Make Double Shot Mocha Cupcakes
- Decadent Flavor: The blend of espresso and cocoa creates a deep, rich flavor that coffee and chocolate enthusiasts will adore.
- Easy to Make: This simple recipe requires minimal ingredients and is perfect for bakers of all skill levels.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, these cupcakes are sure to impress.
- Customizable: Feel free to add your favorite toppings or experiment with different flavor combinations.
Ingredient Breakdown
- 1 cup coconut milk: Adds moisture and a subtle coconut flavor to the cupcakes.
- 1 tablespoon instant espresso powder or 1/2 ground coffee: Provides a robust coffee flavor that enhances the chocolate.
- 1/3 cup canola oil: Keeps the cupcakes moist and tender.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 3/4 cup sugar: Sweetens the batter perfectly without overpowering the coffee and cocoa.
- 1 cup all-purpose flour: The base for the cupcake structure.
- 1/3 cup cocoa powder: Adds rich chocolate flavor.
- 3/4 teaspoon baking soda: Helps the cupcakes rise and become fluffy.
- 1/2 teaspoon baking powder: Works in tandem with baking soda for the perfect rise.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
Recommended Tools
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Ensure accurate measurements for perfect results.
- Whisk: For mixing the batter smoothly.
- Cupcake pan: Holds the cupcakes in shape while baking.
- Parchment liners: Helps with easy removal of cupcakes after baking.
- Cooling rack: Allows cupcakes to cool completely before frosting.
Build Double Shot Mocha Cupcakes Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Cupcake Pan
Line a cupcake pan with parchment liners. This will make it easy to remove the cupcakes once they are baked.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together 1 cup of coconut milk, 1/3 cup of canola oil, 1 teaspoon of vanilla extract, and 3/4 cup of sugar until well combined.
Step 4: Add Coffee
Stir in 1 tablespoon of instant espresso powder (or 1/2 cup of ground coffee) into the wet mixture until fully dissolved.
Step 5: Combine Dry Ingredients
In another bowl, sift together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
Step 6: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined, being careful not to over-mix.
Step 7: Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely.
Step 10: Make the Frosting
In a mixing bowl, cream together 1/2 cup of butter (softened), 1/4 cup of cocoa powder, and 2 cups of powdered sugar. Gradually add 3 tablespoons of cooled brewed coffee and 1/2 teaspoon of vanilla extract. Beat until smooth and fluffy.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the chocolate coffee frosting.
Make It Fit Your Plan
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use vegan butter for the frosting and ensure your powdered sugar is dairy-free.
- Less Sweet: Reduce the amount of sugar in the batter by 1/4 cup for a less sweet cupcake.
- Extra Flavor: Add a pinch of cinnamon or a sprinkle of sea salt on top of the frosting for an extra flavor boost.
Insider Tips
- For a stronger coffee flavor, increase the amount of instant espresso powder.
- Be sure to let your cupcakes cool completely before frosting to prevent melting the frosting.
- To make piping easier, chill the frosting for about 15-20 minutes before applying it to the cupcakes.
- Experiment with various toppings, such as chocolate shavings or coffee beans, for added texture and flair.
Keep It Fresh: Storage Guide
Store any leftover Double Shot Mocha Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, refrigerate them for up to a week. You can also freeze unfrosted cupcakes for up to 3 months. Just thaw them at room temperature before frosting and serving.
Top Questions & Answers
Can I use regular milk instead of coconut milk?
Yes, you can substitute regular milk for coconut milk, but you may miss the subtle coconut flavor that adds a unique twist to the cupcakes.
What can I use instead of instant espresso powder?
If you don’t have instant espresso powder, you can use finely ground coffee. Just make sure it’s well mixed into the wet ingredients to avoid any graininess.
Can I make the frosting ahead of time?
Absolutely! You can make the frosting a day in advance and store it in the refrigerator. Just give it a quick stir before using it on the cupcakes.
What is the best way to frost cupcakes?
Using a piping bag with a star tip allows for a beautiful, professional-looking finish. If you don’t have a piping bag, you can use a spatula to spread the frosting on top.
Final Bite
These Double Shot Mocha Cupcakes are not just a treat; they are an experience. The combination of coffee and chocolate is simply heavenly, and the moist texture makes them a favorite among friends and family. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cupcakes are sure to be a hit. So roll up your sleeves, gather your ingredients, and let’s bake some magic!
Double Shot Mocha Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line a cupcake pan with parchment liners for easy removal.
- Step 3: In a large mixing bowl, whisk together coconut milk, canola oil, vanilla extract, and sugar until combined.
- Step 4: Stir in instant espresso powder or ground coffee until fully dissolved.
- Step 5: In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Step 6: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Step 7: Fill cupcake liners about two-thirds full with batter.
- Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
- Step 9: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Step 10: For frosting, cream together softened butter, cocoa powder, and powdered sugar. Add brewed coffee and vanilla, beating until smooth.
- Step 11: Once cooled, frost the cupcakes generously with the chocolate coffee frosting.
Notes
- For a stronger coffee flavor, increase the espresso powder.
- Let cupcakes cool completely before frosting to avoid melting.
- Chill frosting for easier piping.
