March 12, 2012

Sour Cream (or Yogurt) Chocolate Cupcakes with Whipped Mocha Topping

These were a hit when I brought them to the office for a coworkers birthday. Although I am not a coffee drinker, I do enjoy the layer of flavor that the instant coffee can provide to chocolate desserts.

Chocolate Cupcakes with Whipped Mocha Topping

Cupcake ingredients:

1 2/3 Cups flour
1 1/4 Cup sugar
1/2 C cocoa powder
1 teaspoon baking soda
1 Cup sour cream or plain yogurt
1/2 Cup oil
2 teaspoons vanilla extract
1/2 Cup club soda

Sift together the dry ingredients. Combine the wet ingredients in a large bowl and whisk together. Add the dry to the wet and mix well. Fill your cupcake papers about 3/4 full  Bake for 18 minutes in a 350 degree oven. All to cool for 15 minutes or so before transferring to a wire rack to cool completely before adding topping.

Topping ingredients:
1 pint cream
1 teaspoon instant coffee or espresso powder
3 Tablespoons powdered sugar
2 Tablespoons cocoa powder

Whip cream until stiff peaks form. Beat in remaining ingredients until combined. Dollop onto cupcakes.

No comments:

Post a Comment