Chocolate Mocha Cupcakes

Inspired by...go-to recipes

As much as I love trying out new recipes, it's nice to have a reliable go-to recipe too. And this cupcake recipe is definitely one of those!  

I've already posted this cake recipe a couple of times (here and here), but have never gotten around to posting the frosting recipe. That's probably because I'm always making these cupcakes for big family events and don't set aside the time to take acceptable photographs of them. But this time, I've left time to both photograph AND write about them!

These cakes are light and moist; the frosting is fluffy and sweet.  And the combination is quite good...hence the fact that my family never gets sick of them I guess!  The frosting recipe was actually from the Pioneer Woman's Mocha Brownies recipe (which you should also try!).  And the cake recipe is from Paula Deen.  I like mixing and matching good recipes!

Recipe
Makes 18-20 cupcakes

Cupcakes
Adapted from Paula Deen
Ingredients:

• 1 1/2 cups flour
• 1 1/3 cups sugar
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon plus a pinch of salt
• 2/3 cup vegetable oil
• 2/3 cup strong coffee, cooled to room temperature
• 2 eggs, room temperature
• 2/3 cup sour cream, room temperature
• 3/4 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees.  Line cupcake pans.​
2. In a large bowl or the bowl of a standing mixer, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. ​In a small bowl or a large measuring cup, mix together the oil, coffee, and eggs until combined.
4. Add wet ingredients slowly to the dry ingredients with the mixer on.  Beat until just incorporated.
5. Mix in the sour cream and vanilla.
6. Scoop into cupcake pans.  These cupcakes rise a lot, so I fill the cupcake about 2/3 of the way.
7. Bake for 16-18 minutes  (12-14 minutes for mini cupcakes) until toothpick  inserted in the center comes out clean.​

Frosting
​Adapted from Pioneer Woman
Ingredients:

• 1/2 cup butter, softened at room temperature
• 3 cups powdered sugar
• 1/8 cup cocoa powder
• pinch of salt
• 1 1/2 teaspoon vanilla
• up to 1/4 cup strong brewed coffee, cooled to room temperature

Directions

1. Beat the butter until light and fluffy.
2. Add the cocoa powder, salt and vanilla and blend together.
3. Add the powdered sugar 1/2 cup at a time, alternating with small amounts of coffee until smooth.
4. Add just enough coffee to make the frosting smooth but still thick enough so that it will hold its shape for piping.
5. Optional: Decorate with cupcake toppers like the ones below!
6. Enjoy!