Mocha Cupcakes
Delightful mocha cupcakes combine the rich flavors of coffee and chocolate, perfect for any occasion or satisfying snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup brewed coffee (cooled)
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
- In another bowl, whisk together the wet ingredients: brewed coffee, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are fine.
- Gently fold in the chocolate chips.
- Scoop the batter into the lined muffin pan, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Notes
For serving, pair with whipped cream or chocolate frosting, and consider toppings such as cocoa powder or chocolate shavings. Storage: Keep in an airtight container at room temperature, or refrigerate and wrap individually for longer storage.