Ingredients
1 cup (250 mL) sugar
2/3 cup cocoa powder
1 1/4 cups 35 % cream
1/4 cup brewed coffee or water
1 egg
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Mocha Frosting:
2/3 cup Semisweet chocolate chips
2 tbsp brewed coffee or
1 tbsp vanilla extract
of ground cinnamon
1 1/4 cups 35 % cream
Cinnamon hearts (optional)
Directions
1. Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.
2. In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.
3. Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.
Mocha Frosting:
4. In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp (15 mL) of the cream; stir until smooth. Let cool slightly.
5. In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.
6. Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).
Prep. Time: 20 mins
Cooking Time: 25 mins
Recipe makes: 12 cupcakes
