Best 5 Sugar Topped Mocha Cupcakes Recipes

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. 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. Bake 20-25 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 microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

SUGAR-TOPPED MOCHA CUPCAKES

Steps:

• In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee., Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. , Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

SALTED CARAMEL MOCHA CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• Mix the coffee extract into the brewed coffee. Set aside and allow to cool slightly.
• In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine. Add the butter, vanilla and eggs and beat on medium speed until combined. Add half of the coffee and beat for 20 seconds. Scrape the sides of the bowl and add the remaining coffee. Beat for another 20 seconds until the batter is smooth.
• Divide the batter among the cupcake liners, filling them three-quarter full. Bake until a tester inserted into the centers comes out clean, about 18 minutes. Set the pan on a rack to cool.
• For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Add the coffee extract and whisk until smooth. Add the butter and whisk until smooth. Transfer the ganache to a bowl to cool.
• For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside.
• Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy. Add the caramel and beat until combined. Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated. Add the rest of the confectioners' sugar and mix until combined. Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary. Whip the frosting until fluffy. If necessary, use 1 to 2 tablespoons milk to loosen the frosting.
• To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache. Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
• Add butter; beat until blended.
• Gradually beat in confectioners' sugar and coffee.
• Pipe frosting onto cupcakes.
• Top with sprinkles; gently press down.

PEPPERMINT MOCHA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
• Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
• Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
• Spoon batter into the prepared cups, filling each line just over 1/2 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.