Decadent dark chocolate coffee cupcakes topped with lighter than air chocolate and cappuccino frostings for the fancy pals in your life!
My mom-in-law, Francie, is one of my favorite people and I am so lucky to have her in my life. She is strong, selfless, and such a strong positive force to everyone around her. Her birthday on December 30th, so we try to go out of our way to really celebrate her birthday because it can be overlooked with it being so close to Christmas and New Year. I find that I really enjoy trying to find a recipe that she'll love. She loves German chocolate cake and red velvet cake - I've made those in past years. For 2014, I wanted to do a coffee chocolate cake. I found a few recipes that I modified to fit what I wanted to do for her and came up with this recipe!
I got pretty ambitious with her cupcakes and wanted to make them really fancy because her nickname is "Fancy Francie", so she got these cursive "F"s on her cupcakes along with gold sugar sprinkles and pearls. Because Fancy Francie is a classy lady!! :) The cupcakes were fluffy, moist, and rich. The dark chocolate flavor really came through and it was just everything. Everything! Add the airy, light frostings in both chocolate and cappuccino flavors - oh yes! They pair with the dark chocolate cupcakes wonderfully. I had to stop myself from eating the frosting by the spoonful because it was so so good.
I think that my mom-in-law really loved her cupcakes and everyone else was really impressed with how they turned out, as was I.
What you need:
For the Chocolate Cupcakes:
- 2 cups self-rising flour
- 2 Tbsp. instant coffee
- 1/2 cup special dark cocoa powder
- Pinch of salt
- 3 eggs, lightly beaten
- Heaping 1 1/2 cups granulated sugar
- 1/2 cup oil
- 1 tsp. vanilla
- 1 cup boiling water
- 1/2 packet instant chocolate pudding
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 packet instant vanilla pudding
- 1/2 cup milk
- 1 cup heavy cream
- 1 to 2 Tbsp. instant cappuccino mix
- Dark chocolate chips
- Instant cappuccino mix
- For the cupcakes: Mix together the flour, instant coffee, cocoa powder, and salt.
- Add eggs, sugar, oil, and vanilla. Mix until just combined.
- Add boiling water and stir. You do not want to overmix the batter!
- Pour batter into muffin tins with paper liners - about 3/4 full each.
- Bake at 350* for 18 to 20 minutes - start watching at 15 minutes and check with a toothpick to test for doneness. Remove from muffin tin and let cool on a wire rack.
- For the chocolate topping: Mix pudding and milk together in a small bowl. Let it set - this takes around 10 to 15 minutes. Meanwhile, whip heavy cream until soft peaks form. Add pudding and stir gently. Let chill in the refrigerator while you make the cappuccino topping.
- For the cappuccino topping: Mix pudding, milk, and cappuccino mix. Let it set - about 10 to 15 minutes. Meanwhile, whip cream until soft peaks form. Add pudding and gently stir.
- To decorate the cupcakes: Using a round tip fitted on an icing bag, pipe some of the chocolate topping onto each cooled cupcake. I placed the tip at the center of the cupcake and gently piped on the frosting in a little round. Take another icing bag, fitted with a round tip, and pipe the cappuccino topping on top of the chocolate topping. I again put the tip at the center and piped until I got the desired amount on the cupcake.
- (Optional) For the chocolate swirls: In a double boiler, melt dark chocolate chips until they are completely melted and smooth. Stir in a little instant cappuccino mix, to taste. Place melted chocolate in an icing bag fitted with a smaller round tip. On a parchment paper-lined baking sheet, pipe any design you wish with the chocolate. I did a cursive "F" for my mom-in-law, Francie. Once you are done, place them into the fridge or freezer to chill until set. Using a small spatula, gently remove the swirls from the parchment paper. Place on top of the frosting. I also used pearls and gold sugar sprinkles to make them extra fancy :)
Original Fantastical Recipe
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