Carmel Mocha Cupcakes

Carmel Mocha Cupcakes (from Crazy about Cupcakes) makes 24
What you will need (recipes follow):
Mocha Cupcakes
Whipped Cream
Caramel Topping
Chocolate covered espresso beans
Chocolate curls

Mocha Cupcakes
2 cups granulated sugar
2/3 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
2 cups all-purpose flour
1 tsp baking soda
5 Tbsp cocoa powder
3 Tbsp ground coffee
1 tsp salt
3/4 cup strong black coffee
2 tsp vanilla extract

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the sugar, butter, and eggs with an electric mixer on medium speed until fluffy, about 3-5 minutes. Mix in the sour cream.

In a separate bowl mix the flour, baking soda, cocoa, ground coffee, and salt.

In a measuring cup combine the coffee and vanilla.

Add the dry ingredients to the creamed mixture, alternating with the coffee mixture. Mix thoroughly.

Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Whipped Cream
1 1/2 cups whipping cream
1 tsp vanilla extract
2 Tbsp granulated sugar

In a medium bowl whip the cream, vanilla, and sugar with an electric mixer on high speed until thick.

Caramel Topping
1/2 cup packed light brown sugar
4 Tbsp (1/2 stick) unsalted butte
1/4 cup heavy cream
1 tsp vanilla extract

In a saucepan over medium heat bring the brown sugar, butter, and cream to a boil. Reduce heat to a simmer and continue stirring for 5 minutes. Remove from heat.

Stir in the vanilla. Pour over warm cupcakes

To assemble cupcakes:
Top the cupcakes with Whipped Cream

Drizzle Caramel topping in a pattern on the cupcake tops. Be careful – if it is still hot, it will melt the whipped cream!

Sprinkle with chocolate covered espresso beans and/chocolate curls or shavings.

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5 Responses to “Vegan Brownies – 3 WW pts each”

  1. #
    1
    Trisha — January 11, 2008 at 2:05 am

    they look delicious! :o)

  2. #
    2
    Shannon — January 18, 2008 at 12:19 am

    Hello Jen,

    My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

    Those brownies look amazing.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    shannon@foodbuzz.com

  3. #
    3
    Lane — January 30, 2008 at 6:38 am

    Ack, your blog is making me gain weight! I’m vegan so I’ll be trying these… I think I’ll use almond milk in place of the soy milk however. I like the flavor of almonds with chocolate.

    Jane of VeganBits.com

  4. #
    4
    Kat — July 29, 2020 at 9:54 pm

    This is the only chocolate buttercream frosting I use. It’s fantastic – goes perfectly with Hershey’s Perfectly Chocolate Cake.

  5. #
    5
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