Deep Dark Mocha Cupcakes

Confession time: I don't like coffee. You might even say that I dislike it. Chai tea? That's something I can get behind. But coffee? No thanks. Double no thanks.

But here's the thing, a lot of people do like coffee. You know, most people, it seems. So when I got this fun package from Joy the Baker as part of her Enjoy program, with a recipe for Deep Dark Mocha Cupcakes included, I figured I had to try it out.

It helped that I was taking them for a work thing, so even if I didn't like them, it would be okay, because surely everyone at work would.

Cut to me, liking them. Liking them more with each bite. Unheard of! They have coffee in them! What is becoming of the world that I like something with coffee in it?!

Even more unheard of? The cocoa I used was dark chocolate, and I don't even like dark chocolate! What is wrong with me? I guess the point is: the cupcakes are just dang good. And if you like dark chocolate and coffee?

You'll be in heaven.

Deep Dark Mocha Cupcakes

Ingredients

• FOR THE CUPCAKES:
• 1 cup plus 2 Tablespoons all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon instant espresso
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• FOR THE COFFEE BUTTERCREAM:
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons hot water
• 1 teaspoon instant espresso

Cooking Directions

1. Preheat the oven to 350F. Line cupcake pan with paper liners and set aside for later. In a large bowl, sift together the dry ingredients and set aside for a moment. In a medium bowl, whisk together the oil, buttermilk, and vanilla. Slowly whisk the wet ingredients into the dry ingredients, being careful not to over-mix.
2. Spoon the batter into the prepared cups and place in the oven for 20-24 minutes, until a toothpick inserted in the center of a cup comes out clean. Cool in the pan for 10 minutes, then place on a wire rack until completely cool before topping with coffee buttercream.
3. With an electric mixer, beat the butter and one third of the sugar until thick and incorporated. In a small bowl, stir together the vanilla, hot water and espresso powder. Stir until powder is dissolved. Add the remaining sugar and espresso mixture to the bowl. Beat on medium speed until smooth and slightly fluffy. Spread on the cooled cupcakes and top with sprinkles!

In photos:

Whisk together the dry ingredients. Try not to spill over the side like me.

After the wet ingredients are added to the dry. I forgot to take a picture of just the wet. Whoops!

Spoon into your cupcake liners.

Funny how they seem to go from small on the left to big on the right.

Mix the butter and 1/3 of the sugar - aka 1 cup.

Mix in the rest of the sugar and the espresso mixture. Coffee buttercream!

Frost those babies.

Sprinkle with sprinkles! Totally not necessary, but totally cute.

If this happens to one, don't worry, that just means it's for you!