These Cocoa Mocha Cupcakes have a grown-up edge. No one will miss the frosting on this deliciously rich tasting dessert. Perfect for a girl's night in!
I know there are some of you who cannot even imagine eating a cupcake without frosting. I am not that person, if it's the right cupcake. These Cocoa Mocha Cupcakes are the right cupcakes to eat without frosting.
Trust me, I am a frostitute when it comes to most cakes and cupcakes, but this is one particular cupcake where frosting is not necessary. If you must, must have a dessert with frosting stick with my Coconut Overload Cupcakes with Coconut Cream Cheese Frosting or Gooey Root Beer Chocolate Chip Cake for the ultimate sweetness experience.
Having said all that, I did previously mention this cupcake has a nice grown-up edge. The addition of espresso powder amps up the rich, chocolate flavor and delivers the perfect ending bite to any meal. Espresso powder draws out the natural flavor of chocolate and it cannot be understated how much it adds to this recipe. Sadly it will not give you a coffee buzz. We can't have everything.
One caveat to mention with this recipe, making it a little trickier than other cake recipes is that you are going to beat your egg whites separately to stiff peaks. This adds a whole new loftier dimension to this recipe. The texture is better too. It's a must and it only takes a few minutes. Don't skip this step.
A recipe that makes 12 is perfect for those few friends you are having over.
Extra mini chocolate chips sprinkled on top of the batter ensures the fun sprinkled look on top.
The top kind of looks like rivers of chocolate, which is honestly a very nice thought.
You need to make these soon...obviously.
And here's a little blooper-tip just so we can keep it real; don't forget the baking powder. I've been making these for years, but forgot to make them with baking powder the other day. They turned out completely flat, but still tasted delicious. If you celebrate Passover, this could be the perfect little dessert to enjoy sand the leavening ingredient.
If rich, chocolate desserts are your thing, this Chocolate Pound Cake will blow your mind. And I can't think of anything better than Rich Chocolate Gelato to end a great meal. And have you ever had Drinking Chocolate? It's about time you try it. And Rich Chocolate Mousse Sweetie Pies need to grace your table this year. And Nanny's Black Midnight Cake should never be forgotten.
Three years ago I made this Healthier Spaghetti Bake and it reminds me you don't have to give up flavor to save on calories. Five years ago these Bacon, Egg and Toast Cups changed my brunches forever. Seven years ago I realized this Toasted Marshmallow Shake is everything. Eight years ago this Cheesy Pepperoni Dip blew the socks off all my football friends.
Cocoa Mocha Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup full-fat sour cream
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 4 Tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1/3 cup mini chocolate chips, plus more for sprinkling on top
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a small bowl, mix together sour cream, espresso powder and vanilla. Set aside.
- Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat the butter and sugar until light in color. Add yolks and continue mixing. With mixer on low speed beat in one-third of the flour mixture, then half of the sour cream mixture. Repeat this step ending with flour. Mix only until combined, do not overmix.
- With a rubber spatula fold in the egg whites and mini chocolate chips.
- Divide batter among the muffin cups, about 2-1/2 Tablespoons for each cup. Sprinkle on extra chocolate chips on top of batter. Bake until a toothpick comes out clean, about 18-20 minutes. Let cool in the pan about 5 minutes before removing them to a wire rack to cool completely.
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