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 weβve ever made. 
so there’s no cocoa or chocolate in it whatsoever or is that a typo? wondering how it gets that rich chocolate color! π
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that – it’s a typo… I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
I just discovered your blog after looking up a recipe for Butterbeer π I love your photos and, most importantly, I want to eat them all! Looking forward to following your blog!
beantownbaker — January 10th, 2014 @ 10:43 am
Glad to have you!
I believe you have forgotten to add the chocolate part of this recipe.
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that. I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
i looove chocolate avocado pudding! i make mine with maple syrup and almond butter instead of honey, but i’ll have to try and mix it up from time to time π
beantownbaker — January 12th, 2014 @ 2:54 pm
Oh I’ll have to try it your way too!
Thanks!! Now I gotta try this…. Can’t wait!
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Thanks so much for this recipe! It’s awesome and tastes really good. I wrapped it inside of a dark chocolate shell and they made the most perfect chocolate truffles. Everyone loved them for Christmas! Thanks again.