Mochaccino Layer Cupcakes
Tiny cakes are irresistible when garnished with a fluffy filling and topping.
- Prep: 20 min
- Cooking: 25 min
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)
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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).
Tips
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Nutritional information
Per serving| Energy: | 339 Calories |
| Protein: | 4 g |
| Carbohydrate: | 37 g |
| Fat: | 21 g |
| Fibre: | 2 g |
| Sodium: | 138 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 51 mg |
| Vitamin A: | 20 % |
| Magnesium: | 16 % |
| Vitamin D: | 14 % |
| Iron: | 12 % |
