Best 2 Sugar Topped Mocha Cupcakes Recipes

Indulge in a delightful journey of flavors with our Sugar-Topped Mocha Cupcakes, an exquisite treat that combines the richness of coffee with the sweetness of sugar. These cupcakes are not just any ordinary dessert; they are a symphony of textures and tastes that will tantalize your palate. The moist and fluffy chocolate cupcakes provide a perfect base for the velvety mocha frosting, which is infused with the deep flavors of coffee and cocoa. Topped with a generous sprinkling of sugar crystals, these cupcakes offer a delightful crunch with every bite. In addition to the classic Sugar-Topped Mocha Cupcakes, this article also features two variations: the Mocha Cupcakes with Chocolate Ganache and the Mocha Cupcakes with Coffee Cream Cheese Frosting. Each variation brings its own unique twist to the original recipe, offering a range of flavors and textures to satisfy every craving. So, whether you're a coffee lover looking for a sweet treat or simply seeking a delectable dessert, these Sugar-Topped Mocha Cupcakes and their variations are sure to delight your taste buds.

Here are our top 2 tried and tested 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

Ingredients

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 CUPCAKES

Mocha Cupcakes image

If you want a super-moist cupcake, then this is the one. I initially got this recipe from "Taste of Home" magazine, but after having tasting it at its original state; I decided to tweak it just a tad, and they turned out great!

Provided by BachFromTheDead

Categories Dessert

Time 45m

Yield 1 cupcake, 12 serving(s)

Number Of Ingredients 18

Ingredients

2 eggs
1/2 cup cold brewed coffee, plus
3 tablespoons brewed cold coffee
1/2 cup oil, plus
2 tablespoons oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons dark chocolate
1/3 cup butter, softened, plus
1 tablespoon butter, softened
2 1/4 cups confectioners' sugar
4 tablespoons brewed coffee
2 -3 tablespoons chopped dark chocolate
1 tablespoon cocoa powder

Steps:

In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
Refridgerate for 6-7 days to keep fresh.

Tips:

Use room temperature ingredients for the best results.
Do not overmix the batter, as this can result in tough cupcakes.
Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Use a large ice cream scoop or a spoon to fill the cupcake liners, as this will help to ensure that the cupcakes are all the same size.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For the best flavor, use a high-quality coffee liqueur in the frosting.
If you don't have coffee liqueur, you can substitute milk or cream.
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.

Conclusion:

These sugar-topped mocha cupcakes are a delicious and decadent treat that are perfect for any occasion. The combination of chocolate, coffee, and sugar is sure to please everyone. With their moist texture and rich flavor, these cupcakes are sure to be a hit at your next party or gathering.