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Dark Chocolate Mocha Cream Cupcakes

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Dark Chocolate Mocha Cream Cupcakes

Prep Time: Cook Time:

Ingredients

  • Canola oil | 0.75 cup
  • Egg, whole, raw | 2.00 medium
  • Coffee, instant, regular, prepared with water | 0.50 cup
  • Self-rising enriched wheat flour | 1.75 cup
  • Cocoa powder, unsweetened | 0.67 cup
  • Brown sugar | 1.25 cup packed
  • Low sodium baking powder | 1.00 tsp
  • Baking soda | 1.00 tsp
  • Salt | 0.50 tsp
  • Cream cheese | 8.00 oz
  • Whole milk with added vitamin D | 1.25 cup
  • Powdered sugar | 3.00 cup sifted
  • Semi sweet chocolate | 1.00 cup mini chips
Nutrition Facts (Per Serving)

Calories per serving: 540.68 mg

Fat per serving: 26.80 g

Saturated fat per serving: 8.33 g

Protein per serving: 6.23 g

Sodium per serving: 525.59 mg

Cholesterol per serving: 50.61 g

Instructions

  1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
  2. In a large bowl, whisk together oil, eggs, 1/2 cup milk, vanilla extract and prepared strong coffee.
  3. In another bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
  4. With a rubber spatula or wooden spoon, fold in the wet ingredients, then stir only until just combined.
  5. Evenly fill the muffin cups with batter.
  6. Bake until a toothpick inserted in cupcake comes out clean, about 20 minutes.
  7. Cool 5 minutes, then remove to a wire rack.
  8. For frosting :take a large bowl, with an electric mixer, combine cream cheese, 3/4cup of milk and powdered sugar, adding sugar one cup at a time.
  9. When mixed thoroughly, fold in chocolate chips.
  10. When cupcakes are baked and cooled, frost as desired.

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