Mocha Cupcakes with Chocolate Glaze
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- Yield Makes 92 mini cupcakes
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, room temperature, plus more for pans
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pans
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1 1/2 cups buttermilk
- Coffee Syrup
- Chocolate Mousse
- Chocolate Glaze
- Coffee beans for garnish
Directions
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Preheat oven to 350 degrees. Brush mini muffin tins with softened butter; dust with cocoa. In a medium bowl, whisk together cocoa, flour, baking soda, and salt.
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With mixer on medium-high, cream butter and granulated sugar until pale. Add brown sugar; beat until fluffy. Add eggs, one at a time, beating well and scraping bowl. Mix in sour cream. On low, add flour mixture in three batches, alternating with buttermilk, and beginning and ending with flour, until just combined.
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Divide batter among tins, filling 3/4 full. Bake until firm to the touch and a cake tester inserted in centers comes out clean, 8 to 10 minutes, rotating halfway through. Transfer tins to racks to cool for 5 minutes. Remove from tins; let cool completely.
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To assemble: Halve cupcakes horizontally. Brush bottom (and top for stronger flavor) with coffee syrup. Pipe 2 teaspoons mousse onto each bottom. Dip tops in glaze; place on mousse. Top with coffee beans.
Cook's Note
Make the mousse and the glaze just before you're ready to assemble the cupcakes.
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