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.
Batter is very thin. Filling cupcake liners half full will be enough for smooth top cupcakes.
Keywords: Dark Chocolate Mocha Cupcake Recipe