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- 2 cup(s) granulated sugar
- 2/3 cup(s) unsalted butter at room temperature
- 2 large eggs at room temperature
- 1 cup(s) sour cream
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 5 tablespoon(s) cocoa powder
- 3 tablespoon(s) ground coffee
- 1 teaspoon(s) salt
- 3/4 cup(s) strong black coffee
- 2 teaspoon(s) vanilla extract
- Preheat oven to 350. Insert liners into a medium cupcake pan.
- In a large bowl cream together the sugar, butter, and eggs with an electric mixer on medium speed until fluffy, 3-5 minutes. Mix in the sour cream.
- In a separate bowl mix together the flour, baking soda, cocoa, ground coffee, and salt.
- In a measuring cup combine the coffee and vanilla.
- Add the dry ingredients to the creamed mixture, alternating with the coffee mixture. Mix thoroughly.
- Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.
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Mocha Cupcakes Recipe at a Glance
- COURSE: Cupcakes