1/2 cup warm water
1/2 cup special dark cocoa
1 tablespoon chocolate ice cream topping- optional
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs, room temperature
2 teaspoons vanilla
3/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Espresso Wash for Cupcakes
2 tablespoons warm water
2 tablespoons espresso or dark roast instant coffee
(*Reserve 1/2 tablespoon Espresso liquid for Mocha Whipped Cream Frosting)
(*Reserve 1/2 tablespoon Espresso liquid for brushing baked cupcake tops)
Mocha Whipped Cream Frosting
1–1/4 cups heavy whipping cream
3–4 tablespoons confectioner’s sugar
1/2 tablespoon Espresso liquid*
Frosting: In large chilled mixing bowl with whisk attachment add heavy whipping cream, whip on medium speed until cream starts to thicken. Add confectioners’ sugar beat 1 minute. While mixer is beating on medium speed, slowly add remaining *reserved espresso liquid. Whip cream mixture on high until medium stiff peaks are formed.
Pipe cakes right before serving. Fill pastry bag fitted with tip # 1 M with whipped espresso/mocha frosting. Pipe a center dollop, then pipe around the dollop stacking cream to make a high tower. Add chocolate covered coffee bean to top of each cupcake.
Store cupcakes in refrigerator up to 6 hours. They are fragile and perishable so probably not a good cupcake to take for bake sales or packed lunches.
*If you want a frosting recipe for longer shelf life, make Chocolate Buttercream Frosting and add espresso liquid to the mix.
Keywords: Dark Chocolate Mocha Cupcake Recipe