A little decadence goes a long way, especially when the words "triple chocolate" are involved. Moist, coffee-infused chocolate cake, milk-chocolate mousse, and a creamy chocolate glaze combine for a mocha moment -- complete with a coffee bean -- that's worth the indulgence.

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Ingredients

Directions

  • 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.

  • 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.

  • 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 Notes

Make the mousse and the glaze just before you're ready to assemble the cupcakes.

Reviews (1)

66 Ratings
  • 5 star values: 11
  • 4 star values: 22
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 0
Rating: Unrated
08/22/2015
I would love to make these Choco mocha cup cakes, but I really don't want to make them mini. How many normal size cup cakes can I make with this recipe? Please let me know at the earliest. I love your recipes Martha! Keep up the good work. We in India love your website.