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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!
These look gorgeous. Don’t you just love AB??? 🙂
The cookies look great. I love AB too..he’s such a dork (in a good way).
I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.
I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”
They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.
How much is a stick of butter? I’m not in the US and have never come across this measurement before.
Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?
this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂
Yes Jen, thank you!
Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!
I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.
The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.