Fall Chocolate Mocha Cupcakes
The combination of chocolate and coffee in these cupcakes creates a rich and indulgent flavor that is perfect for fall.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Fall Chocolate Mocha Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant coffee granules.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the chocolate chips.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, heavy cream, and cinnamon until smooth. Drizzle the glaze over the cooled cupcakes.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
