Best 6 Mocha Walnut Cupcakes Recipes

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Indulge in the symphony of flavors presented by these delectable Mocha Walnut Cupcakes, a harmonious blend of rich chocolate and invigorating coffee, adorned with the delightful crunch of walnuts. These cupcakes are not just a treat for the taste buds but also a feast for the eyes, with their elegant swirls of mocha frosting and the charming sprinkle of chopped walnuts. With this recipe, you'll embark on a culinary adventure that yields a dozen of these heavenly creations, perfect for any occasion, be it a cozy gathering with loved ones or a grand celebration. Discover the detailed instructions and measurements within this article, guiding you through the process of preparing the moist chocolate cupcakes, the velvety mocha frosting, and the delightful walnut topping. Let your kitchen transform into a haven of sweet aromas as you bake these Mocha Walnut Cupcakes, a true testament to the magic that can be created when chocolate, coffee, and walnuts unite.

Let's cook with our recipes!

SPECIAL MOCHA CUPCAKES



Special Mocha Cupcakes image

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs, room temperature
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA WALNUT CUPCAKES



Mocha Walnut Cupcakes image

This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker™ Super Moist™ cake mix, makes a great dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 10

1 1/2 cups walnut halves
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons instant espresso coffee powder or granules
1 cup butter or margarine, softened
3 cups powdered sugar
4 oz semisweet baking chocolate, melted, cooled
2 tablespoons whipping cream
2 teaspoons vanilla
24 walnut halves

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
  • In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

MOCHA CUPCAKES



Mocha Cupcakes image

Meet the Cook: This recipe is one that I have called on over the years for numerous occasions - birthdays, PTA meetings, for serving to company, etc. Everyone likes it. My husband and I have two grown children and three granddaughters. -Lorna Smith, New Hazelton, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 13

1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
MOCHA FROSTING:
3/4 cup confectioners' sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch salt
1-1/2 cups heavy whipping cream

Steps:

  • In a large bowl, combine the water, mayonnaise and vanilla. Combine the flour, sugar, cocoa and baking soda; add to the mayonnaise mixture and beat until well mixed. , Fill greased or paper-lined muffins cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the, confectioners' sugar, cocoa, coffee granules and salt in a large bowl. Stir in cream. Place mixer beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 421 calories, Fat 26g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

MOCHA ICING



Mocha Icing image

This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
  • Frost the cake, and sprinkle with chopped walnuts if desired.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 31.6 g, Cholesterol 13.6 mg, Fat 7.1 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 61.6 mg, Sugar 29.5 g

COFFEE CREAM & WALNUT CUPCAKES



Coffee cream & walnut cupcakes image

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 12 cakes

Number Of Ingredients 8

100g butter , well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half , chopped, plus 12 more for the tops
200ml tub mascarpone (you'll find this with the soft cheeses)
2 tbsp light muscovado sugar

Steps:

  • Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
  • Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
  • Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM



Fluffy Coffee and Walnut Cake With Mocha Buttercream image

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.

Provided by Tara O'Brady

Time 2h

Yield Makes one 8"-diameter cake

Number Of Ingredients 20

¾ cup (1½ sticks) unsalted butter, plus more for pans
2 cups (250 g) raw walnuts
½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted
2 cups (250 g) all-purpose flour
2¼ tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. baking soda
4 large eggs
1¼ cups (250 g) sugar
2 tsp. vanilla extract
1 tsp. instant espresso powder
2 Tbsp. whole milk
8 large egg whites
2¼ cups (450 g) sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 cups (6 sticks) unsalted butter, room temperature, cut into pieces
¼ cup (21 g) unsweetened cocoa powder, sifted if needed
2 tsp. instant espresso powder

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
  • Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
  • Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
  • Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
  • Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
  • Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
  • Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
  • With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
  • Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
  • Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

Tips:

  • Use high-quality chocolate. The quality of the chocolate you use will greatly impact the flavor of your cupcakes. Look for a chocolate that is at least 70% cacao and has a rich, deep flavor.
  • Don't overmix the batter. Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
  • Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing in the oven.
  • Bake the cupcakes at the correct temperature. The cupcakes should be baked at 350 degrees Fahrenheit for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Use a variety of toppings. You can top the cupcakes with chocolate ganache, whipped cream, chopped nuts, or fresh berries.

Conclusion:

Mocha walnut cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect mocha walnut cupcakes every time.

These cupcakes are not only delicious, but they are also relatively easy to make. With a little planning and preparation, you can have a batch of these cupcakes ready to enjoy in no time. So next time you are looking for a special treat, give these mocha walnut cupcakes a try.

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