Mocha Cupcakes with Homemade Choc Syrup

Get ready to experience the ultimate mocha indulgence! These mocha cupcakes are a perfect harmony of rich coffee and smooth chocolate, with a decadent surprise inside: each one is filled with homemade chocolate syrup that oozes with every bite. The soft, moist cake is topped with a luscious espresso-infused buttercream, creating a melt-in-your-mouth experience that’s pure bliss. Whether you're savoring a quiet moment or sharing with friends, these cupcakes will elevate any occasion. Grab your whisk, and let’s bake up a batch of irresistible mocha perfection, filled with sweet, gooey chocolate goodness!

Yields: (12 cupcakes)

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Ingredients:

Cake:

• 2 cups all-purpose flour

• 1 ½ cups sugar

• ⅔ cup cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 eggs

• ⅔ cup vegetable oil

• 1 cup milk

• ½ cup malted chocolate powder

• 2 tsp instant coffee

• ½ cup water

Frosting:

• 1 Cup Butter, at room temp.

• 3 ½ cups Powdered Sugar, sifted

• 1 Tablespoon Instant coffee

• 1 tbsp Hot water

• 2 tbsp heavy whipping cream

Syrup:

• 1 ½ cups semi-sweet chocolate chips

• 6 tablespoons unsalted butter chopped into small cubes

• ½ cup milk

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Steps:

1. Preheat the Oven: Set your oven to 350°F (175°C).

2. Dry Ingredients: In a large mixing bowl, add all the dry ingredients except chocolate malt. Whisk and set aside.

3. Wet Ingredients: In a separate cup add the milk, chocolate malt, coffee, eggs, and oil. Mix and pour into the dry ingredients.

4. Add Water: Mix until well combined and then add the water. This should make the batter a bit more liquid and smooth.

5. Bake: Divide the batter into the cupcake pans and bake for min. Allow them to cool fully.

6. Ganache: Add the chopped milk chocolate to a glass bowl. Heat the milk and butter until just simmering. Pour over the chocolate. Gently stir until it is fully combined with the milk chocolate. Set aside.

7. Frosting: With an electric mixer, beat the butter for 5 full minutes, until light and fluffy. Sift in the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.

8. Frosting II: While powdered sugar is mixed into butter, add instant coffee, hot water, and heavy whipping cream to a small bowl. Add the coffee mixture to the frosting with heavy cream and beat for another 3 minutes.

9. Assembly: Make a small hole in each cupcake. Fill with ganache then close and spread frosting on top.

10. Drizzle: Drizzle some more over the top and you're done.

11. ENJOYY!!!

    
    

    

I can't wait to see you guys try this recipe. When you do, make sure to tag me @himnas_kitchen! Check below for more amazing recipes.