And then I decided to make more cake pops. And I wanted to use the same mocha cupcake recipe. It’s nice in that it’s not too sweet. So, when you dunk it in cooking chocolate and sprinkles, the net result is just the right amount of sweet.
The second time I made these cupcakes, they turned out perfect. I’m not quite sure how or why that happened. But take a look at the pictures and you’ll know just what I mean.
(makes 12 cupcakes)
1 1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup strong brewed coffee
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract/essence
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved and set aside to cool to room temperature.
2. Preheat the oven to 180 degrees celsius.
3. Sieve the flour, the cocoa powder, the baking powder, the baking soda and the salt.
4. Beat the butter and the sugar together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
5. Combine the milk, the coffee mixture and the vanilla essence.
6. In about 2 or three batches, add the flour and the coffee mixture to the butter mixture, while constantly whisking to get a homogenous mixture.
7. Divide the batter in the cupcake moulds and bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Cool completely and serve with frosting or in any other way that you might like.