Mocha Cup Cakes
I was craving cupcakes and chocolate today so I decided to whip up a batch of these super soft mocha cup cakes with the perfect blend of chocolate and coffee. And I must say, I was more than satisfied with the result.
All purpose flour – 1 ,1/3 cup
Unsweetened cocoa powder – 1/3 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Salt – 1/4 teaspoon
Whole milk – 1/2 cup
Strong brewed coffee – 1/2 cup
Unsalted butter – 1/2 cup
Granulated white sugar – 1/2 cup
Light brown sugar – 1/2 cup
Egg – 1 large
Preheat the oven to 350 degree F. Line a standard 12 cup muffin pan with cup cake paper, if you want perfect cupcakes and you don’t want your cup cakes to stick at the bottom of the pan.
Make sure all your ingredients are at room temperature.
In a bowl sift together flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl combine milk and the brewed coffee. In a medium bowl, using an electric mixer beat the butter and both the sugars till light and fluffy, this should take about 2-3 minutes. Add the egg to the bowl and beat until just combined. Make sure you do not over beat the egg. Add the flour to the mixture in 3 additions, alternating it with the coffee and milk mixture until just combined.
Divide the batter evenly among the muffin cups. Each cup should be about three fourth full. Bake in the center of the oven for about 20-22 minutes. Check if the cup cakes are done by inserting a tooth pick in the center of one of the cakes. It should come out clean. let the cup cakes cool in the pan for about 5 minutes. Transfer the cup cakes to a wire rack and let it cool completely for an hour.
You can frost the cup cakes if you would like, or serve them as they are, which is what I did. Happy Baking!