Beth's Cafe Mocha Cupcakes| ENTERTAINING WITH BETH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is often less expensive and has a different flavor profile.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers a richer flavor and can sometimes be found at a lower price.

espresso powder

🥗Healthier: instant coffee

💰Cheaper: regular coffee grounds

Instant coffee is often less expensive and still provides a coffee flavor.

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and brewed coffee until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in chocolate chips gently into the batter.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together butter and powdered sugar until creamy.

Add heavy cream and espresso powder, mixing until smooth and fluffy.

Frost the cooled cupcakes with the mocha frosting using a piping bag or spatula.

Optional: Garnish with chocolate shavings or a sprinkle of cocoa powder before serving.

Cooking Techniques

Spice Level:

Allergens