Mochaccino Layer Cupcakes

Name: Mochaccino Layer Cupcakes
Yield: 12 cupcakes
Ingredients: 1 cup (250 mL) sugar; 2/3 cup (160 mL) cocoa powder; 1 1/4 cups (310 mL) 35 % cream; 1/4 cup (60 mL) brewed coffee or water; 1 egg; 1 1/3 cups (330 mL) all-purpose flour; 1/2 tsp (2 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; Mocha Frosting; 2/3 cup (160 mL) Semisweet chocolate chips; 2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract; of ground cinnamon; 1 1/4 cups (310 mL) 35 % cream; Cinnamon hearts (optional)

Tiny cakes are irresistible when garnished with a fluffy filling and topping.

Prep: 20 min
Cooking: 25 min

Yields 12 cupcakes

Ingredients

1 cup (250 mL) sugar
2/3 cup (160 mL) cocoa powder
1 1/4 cups (310 mL) 35 % cream
1/4 cup (60 mL) brewed coffee or water
1 egg
1 1/3 cups (330 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Mocha Frosting
2/3 cup (160 mL) Semisweet chocolate chips
2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
of ground cinnamon
1 1/4 cups (310 mL) 35 % cream
Cinnamon hearts (optional)

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.

In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.

Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.

Mocha Frosting:

In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp (15 mL) of the cream; stir until smooth. Let cool slightly.

In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.

Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).