I made these yesterday for a coworker’s birthday. Because she’s such a fan of all things related to Wookies from the Star Wars movies, I called them Chew-mocha mini cupcakes. Get it?
I almost decided to use a fork to make the tops look like wookie fur, but after doing a few of them that way, I decided it’s better to just pipe the frosting into swirls instead.
Anyways, when I decided to take my time with them, they were actually a pleasure to make. I mean, I usually like baking and making things anyway, but sometimes the monotony of putting cupcake batter, especially into a mini cupcake pan, can cause me to want to rush, leading to spilling the batter, or putting unequal amounts for each liner, causing some to be bigger and some to be smaller. Using a small ice cream scoop makes it easier and there is more uniformity in size.
Mocha Mini Cupcakes(based on this Taste of Home’s recipe)
2 cups caster sugar
1 cup fresh brewed coffee, cooled
1 cup canola oil
2 Tablespoons apple cider vinegar
2 Tablespoons pure vanilla extract
3 cups All-purpose flour
1/3 baking cocoa
2 teaspoons baking soda
1 teaspoon salt
4 ounces semi-sweet chocolate chips
2/3 cup butter, softened
4 cups confectioner’s sugar
2-4 Tablespoons fresh brewed coffee
Preheat oven to 325°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
Fill paper-lined muffin cups three-fourths full. Use a small ice cream scoop or similar utensil to ensure uniformity of size. Using a pancake batter dispenser or piping bag works too. Take the time and care to get the same amount for each liner, and to try to not get batter on the outsides of the liner. Bake cupcake pan resting on a baking sheet to keep bottoms from getting burned. about 12 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
For frosting, in a bain marie, melt the chocolate chips with the butter, stir until smooth, Gradually beat in confectioners’ sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles, if desired; gently press down.
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