Now, for those of you who are fortunate to live in a state that is actually experiencing warm and sunny weather this spring, it's very important to chill the bowl and whisk before whipping the icing. Otherwise, the humidity will cause the cream to curdle. I don't have that problem here at the moment! But after the the icing was whipped, we enjoyed the heavenly mix of coffee and chocolate that perfectly lifted us up on this cold and dreamy wintery weekend. Here's how I made these delicious Mocha Cupcakes for my family:
Cupcakes: 1 and 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup cocoa powder; 1 tsp. baking soda; 1/8 tsp. salt; 1/2 tsp. vanilla; 2/3 cup brewed coffee; 1/2 cup milk; 1/3 cup oil; 1 egg
Whipped Mocha Icing: 1 pint heavy cream; 1/4 cup powdered sugar; 2 tablespoons Maxwell House International Instant Mocha coffee; 2 tablespoons cocoa powder
Cupcakes: Place mixing bowl of stand mixer and whisk attachment into refrigerator for at least 20 minutes. Preheat oven to 350 degrees. Line a cupcake tin with 12 liners. In a medium size mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix until combined. Brew the coffee to yield 3/4 cup. In another medium mixing bowl, add the brewed coffee, milk, oil, vanilla, and egg. Gradually add the dry ingredients to the wet ingredients. Using a hand mixer, beat on medium speed for 2 minutes. Fill cupcake liners 2/3 full of batter.
Whipped Mocha Icing: Remove bowl and whisk attachment from refrigerator. Whip heavy cream on medium high speed of stand mixer until stiff peaks form (about 5 minutes.) Turn mixer off. Add the powdered sugar, mocha instant coffee, and cocoa powder. Beat on low speed for 1 minute, or until combined. When cupcakes are completely cooled, pipe icing onto center of cupcakes. Serves 12.