MAMALOLI

Delicious and Easy Asian Recipes

Halloween Mocha Cupcakes

Halloween Mocha Cupcakes

Halloween Mocha Cupcakes

It’s almost Halloween!! But with all the baking I’m doing, I forgot to get a costume! Any last minute costume ideas?

Anyway, I decided to make Halloween Mocha Cupcakes since my husband was craving adult cupcakes (something with less sugar and more coffee). I used buttermilk and cake flour in the ingredients and these cupcakes turned out to be SUPER MOIST! You can eat these right away, but I like to eat them the next day because they taste 10 times better.

Have a safe and happy Halloween!

This recipe makes 12 cupcakes

Ingredients

For the mocha cupcakes:

  • 1/2 cup oil
  • 2/3 cup sugar (add another 1/3 cup if you like it sweet)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoon Coffee Extract
  • 1/2 cup buttermilk
  • 1 cup Cake Flour (100g)
  • 1/2 cup natural unsweetened cocoa powder (60g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the mocha mascarpone frosting:

  • 3/4 cup bittersweet chocolate chips
  • 2 teaspoon Coffee Extract
  • 1/2 cup heavy cream
  • 1 8oz container mascarpone cheese

For the decoration:

Things You’ll Need

Cooking Instructions

  1. Prepare the frosting by melting the chocolate in a double broiler. When the chocolate has melted, add heavy cream and coffee extract. Mix well and chill in the refrigerator until needed. Don’t combine the mascarpone cheese, yet.
  2. Preheat oven to 350 degrees F and line the cupcake pan with Halloween baking cups. In a large bowl, combine the the cake flour, cocoa powder, baking powder, baking soda, and salt. In another large mixing bowl, mix together the oil, sugar, egg, and vanilla and coffee extract and mix well. Then add the buttermilk and mix well again.
  3. Now stir in the flour mixture and mix until well combined.
  4. Pour the batter into a ziploc or piping bag and pipe into the cupcake pan. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean (I baked mine for about 24 minutes). Let the cupcakes cool in the pan for about 5 to 10 minutes and then transfer them to a rack to cool completely.
  5. While cupcakes are cooling, make the chocolate decorations. Melt the chocolate and use a ziploc or piping bag to pipe out your design onto some parchment paper. Sprinkle the halloween sprinkles before the chocolate hardens. Chill in freezer until needed.
  6. Finish the frosting. Using an electric mixer, beat the mascarpone cheese until light and fluffy. Add the cooled chocolate cream mixture from earlier and beat until combined.
  7. Roughly spread the frosting on the cooled cupcakes. Dust with cocoa powder and decorate with sprinkles and chocolate.