\nC<\/a>upcakes are prefect, in my opinion, because you can make a whole batch, eat a few and put the rest in the freezer.<\/p>\n
It just so happens that when I came upon this recipe, Valentine’s Day was just around the corner; rather than purchasing some expensive, quickly forgotten \u00a0techy gadget I made these for my husband.<\/p>\n 1 1\/3 cup Flour Coffee Cream Frosting Preheat oven to 350F. In a small mixing bowl combine flour, cocoa, baking powder, baking soda and salt; set aside. When cupcakes are completely cooled, \u00a0load prepared frosting into a large piping bag fitted with a large star tip and pipe swirls onto each cupcake. Yield: 12 Cupcakes<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" We always make a full pot of coffee in the morning and often there is \u00a0heaps leftover at the end of the day. Some days I just …gasp…don’t feel like drinking coffee. (Today not being one of them…I am craving a cuppa and of course the coffee pot is empty!) In the Summer months this … Continue reading Mocha Cupcakes with Coffee Cream Frosting<\/span> ![\"Mocha](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03126-300x225.jpg\")
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\n1\/3 cup Unsweetened Cocoa
\n1 teaspoon Baking Powder
\n1\/2 teaspoon Baking Soda
\n1\/4 teaspoon Salt
\n1\/2 cup Milk
\n1\/2 cup Strong Brewed Coffee, at room temperature
\n1 1\/2 teaspoons Instant Coffee Granules
\n1 teaspoon Vanilla
\n1\/2 cup Butter, softened
\n1\/2 cup Sugar
\n1\/2 cup Golden Yellow Sugar
\n1 Egg, at room temperature<\/p>\n
\n1 cup Butter, softened
\n2 1\/2 cups Icing Sugar
\n1 1\/2 teaspoons Vanilla
\n1 1\/2 teaspoons Instant Coffee Granules<\/p>\n
\nLine Muffin Tin paper liners (12)<\/p>\n
\nIn mixing bowl beat butter and both sugars on Medium-High speed until light and fluffy, about 2 minutes.
\nAdd the egg and beat until combined.
\nIn a measuring cup combine milk, brewed coffee, instant coffee granules and vanilla.
\nOn Low speed, stir in 1\/3 of the dry ingredients, stirring just until combined.
\nAdd half the liquid ingredients and stir on low until smooth, about 30 seconds.
\nAdd another 1\/3 of dry ingredients, stirring just until combined.
\nAdd remaining liquid ingredients, stir on low for about 30 seconds.
\nOn Low, stir in remaining dry ingredients until well blended then increase speed to Medium – High and beat for about 2 minutes, scraping down sides of bowl once or twice.
\nDivide batter evenly between the 12 \u00a0muffin cups.
\nBake for 17 – 20 minutes or until a pick inserted in centre of the cupcake comes out clean.
\nRemove from oven to wire rack and allow to stand for 10 minutes.
\nTurn out to cool completely.
\nWhile cupcakes are cooling <- sometimes I hurry the process along by putting the cupcakes in the fridge or freezer for about 30 minutes -> prepare the
\nCoffee Cream Frosting
\nIn a small bowl, combine vanilla and instant coffee granules.
\nIn mixing bowl beat butter until light and fluffy, about 3 minutes.
\nStir in 1 cup of the icing sugar until it is well incorporated; stir in vanilla mixture.
\nAdd another cup of icing sugar and stir until incorporated.
\nStir in remaining icing sugar, scrape down sides of bowl; once all sugar is incorporated, increase speed to Medium-High and beat for 3 – 4 minutes.<\/p>\n
\nSprinkle with desired decos.
\nStore in airtight container on Countertop for up to 2 days otherwise store in airtight container in the fridge for up to 4 days, 3 months in the freezer.<\/p>\n![\"Mocha](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC03115-300x259.jpg\")
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