Happy Friday! Looking for a sweet way to enjoy your coffee this weekend? Try these Coffee Cupcakes with Mocha Cream Cheese Frosting – perfect alongside a freshly brewed cup o’ joe.
Coffee Cupcakes with Mocha Cream Cheese Frosting
Makes about 12 cupcakes
Adapted from Food.com
Cupcakes
2 eggs
1/2 cup plus 3 tablespoons brewed strong coffee, cold
1/2 cup plus 2 tablespoons oil
3 teaspoons apple cider vinegar
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees. Line a muffin tin with paper muffin cups. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until fully incorporated. In another bowl, mix together the flour, sugar, baking soda and salt. Gradually beat the flour mixture into the coffee mixture, being sure not to over mix the ingredients.
Fill the muffin cups 3/4 full with the cupcake batter. Bake at 350 for 20-25 minutes, or until toothpick comes out clean. Remove from pan and cool. Once completely cooled, top with cream cheese frosting and crushed chocolate pieces.
Frosting
3 tablespoons melted dark chocolate
1/4 cup butter, softened
8 oz cream cheese, softened
2 tablespoons strong coffee, cold
2 – 2 1/2 cups powdered sugar
Crushed chocolate pieces (optional)
In a large bowl, beat together the melted chocolate, butter and cream cheese. Gradually add the coffee and powdered sugar and mix until smooth. If the frosting is too runny, add additional powdered sugar. Spread frosting onto cupcakes and top with crushed chocolate pieces.