Mochaccino Layer Cupcakes

Mocha Cupcakes

I decided that I wanted to make some cupcakes that are a bit different, so I went hunting for a recipe. I think I underestimated how little patience  have these days and how out of practice I am with baking and the precision it requires. I have added some notes on where I went wrong to hopefully prevent further disasters. The turned out really tasty, but the frosting was more gloopy fluffy!

Ingredients – Cupcakes

  • 1 cup (250 ml) sugar
  • 2/3 cup (160 ml) cocoa powder
  • 1 1/4 cups (310 ml) whipping 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

 Ingredients – Mocha Frosting:

  • 2/3 cup (160 ml) Semisweet chocolate chips
  • 2 tbsp (30 ml) brewed coffee or
  • 1 tbsp (15 ml) vanilla extract
  • Pinch ground cinnamon
  • 1 1/4 cups (310 ml) whipping cream, divided

Method – Cupcakes

  • 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.

Method – 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. (Don’t overheat the water, otherwise the chocolate will start to separate)
  • In a large, chilled bowl, whip remaining cream to soft peaks. (Make sure the cream is properly whipped before adding anything. If you add any of the flavours to the whipped cream before whipping your cream just wont get fluffy enough)
  • 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

Original Recipe from Real Cream.


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