I made these mocha-mocha cupcakes for the SouthShore Chamber of Commerce monthly business luncheon this week.
Don't attempt to travel from point A to point B with these babies in 90-degree heat, though. Sadly, the garnishes and frosting melted, even with the air conditioning cranked up high in my car.
Have yourself a cupcake!
24 paper cupcake liners
one box chocolate cake mix
Follow the instructions on the chocolate cake mix box, substituting coffee in place of water.
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup coffee-flavored liqueur
2 tablespoons instant espresso powder or coffee granules
1/2 cup unsalted butter, at room temperature
3 to 3 1/2 cups confectioners' sugar
1/4 cup milk
1 tablespoon vanilla
Melt chocolate with liqueur and espresso powder in a small metal bowl that fits snugly over a saucepan or the top of a double boiler. Remove from heat. Meanwhile, using electric beaters, beat butter alternately with 3 cups confectioners' sugar and milk until creamy. Beat in melted, room temperature chocolate, then vanilla. Frosting will firm upon cooling but for a thicker frosting, beat in remaining sugar.
I topped these cupcakes with molded chocolate candy swirls. For instructions on how to make them, visit www.wilton.com. I bought my candy mold several years ago from either Michael's or Jo-Ann Fabrics & Crafts. I'm not sure if they still sell it or not: