Mocha Coffee Cupcakes |Cooking With Amanda

I have never been a coffee drinker. I love the IDEA of coffee. All the cute mugs and fun flavors – it's practically like drinking a dessert nowadays! There's a whole aisle dedicated to coffee at the supermarket. There are aisles full of MACHINES to brew the coffee! You can buy machines to brew a short cup, a tall cup, a whole pot, good grief, you coffee drinkers are high maintenance... just saying.

I also feel super duper left out when all my friends are posting "Don't talk to me before I have my coffee" memes on Facebook. Because I totally don't get it. Is it really that bad? Is coffee really your whole life? Someone should maybe invent an alarm clock that has a small pot of coffee on it that starts brewing right before your alarm goes off. Surely that technology is available? It just seems like it should be a thing.

My husband has always been a coffee drinker. He likes it black with no sugar, which I don't understand. If you have the option to add sugar and whipped cream and caramel sauce, why wouldn't you? Don't you like being happy? Don't you like good things? Black coffee just seems like a punishment, if you ask me. Also, don't people get hot drinking coffee in the warmer months? It makes me sweaty just looking at it.

I decided that I'm going to invent a new thing where we all just eat coffee cupcakes in the morning. You get your caffeine without sweating to death. And also, cupcakes are never wrong. Ever. It's a rule of life.

These simple chocolate cupcakes have a hefty dose of instant coffee powder added, giving them a chocolate mocha flavor as well as a caffeine boost. Topped with sweetened whipped cream, they are pretty much perfect. Enjoy!

Cupcakes are pretty much the best things ever. Don't miss Kristan's pumpkin cupcakes with cream cheese frosting and sweet potato cupcakes too!

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Mocha Coffee Cupcakes Recipe

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Ingredients

For the Cupcakes:

1 cup granulated sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant coffee granules
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup boiling water

For the Sweetened Whipped Cream:

2 cups heavy whipping cream
1/4 cup powdered sugar

Directions

Preheat oven to 350°F. Line 12 muffin tins with paper liners and set aside.
In the bowl of your mixer, combine sugar, flour, baking soda, baking powder, cocoa powder, and instant coffee granules. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Slowly stir in boiling water. Fill muffin tins evenly with batter and bake for about 15 minutes or until tops spring back when lightly touched in the center. Let cool completely on a wire rack.
Prepare whipped cream: Chill a metal mixing bowl and your mixer's whisk attachment in the freezer for 5-10 minutes. Remove from freezer, add heavy cream and powdered sugar, and beat on high speed until a thick whipped cream is formed. Top cooled cupcakes and serve.