Description
Rich and indulgent mocha cupcakes with a deep chocolate and coffee flavor, topped with creamy frosting and crunchy cookie crumble.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate sandwich cookies, crushed
- 2 tablespoons melted butter
- 1 cup unsalted butter, softened (for frosting)
- 2 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake tray.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients with milk and coffee, mixing gently.
- Divide batter into liners and bake 18–22 minutes.
- Cool completely before decorating.
- Mix crushed cookies with melted butter to form crumble.
- Beat butter for frosting, add powdered sugar and cocoa, then coffee and vanilla.
- Frost cupcakes and top with cookie crumble.
Notes
- Add espresso powder for stronger coffee flavor.
- Do not overmix batter to keep cupcakes light.
- Use Dutch cocoa for smoother taste.
- Store without crumble if freezing.
- Let refrigerated cupcakes come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
