Chocolate & Mocha Cupcakes

This is a rich and absolutley delicious chocolate cake made using the southern tradition of vinegar as a leavening agent which allows the cake to be moist and fluffy. Top with frosting of your choice, the Mocha frosting is a great accent to the chocolate.

Yield: 1 serving
Community Recipe from


  • 2 cup(s) flour 2cp, 4 tbspn cake flour
  • 3/4 cup(s) unsweetened cocoa powder
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 2 cup(s) sugar
  • 2/3 cup(s) vegetable oil
  • 2 eggs
  • 3/4 cup(s) milk
  • 3/4 cup(s) hot french vanilla coffee
  • 2 teaspoon(s) vanilla
  • 1/2 teaspoon(s) distilled white vineger
  • Mocha Frosting
  • 5 cup(s) powdered sugar
  • 1/2 cup(s) butter, softened
  • 5-6 tablespoon(s) french vanilla coffee creamer
  • 2-3 spoonfulls of instant coffee crystals


  1. Preheat oven to 325 degrees.

  2. Mix together first 5 ingredients and set aside. (Dry ingredients)

  3. Gradually mix together remaining (wet) ingredients Then combine dry and wet mixing until just blended.

  4. Pour batter evenly into cupcake papers filling to 3/4. This should yeild 30-32 standard sized cupcakes. This will also work for 2 round 9" cake pans.

  5. Bake for 14-16minutes or until toothpick inserted into the center comes out clean or nearly clean.

  6. Allow to cool in pan 10 minutes before transfer to cooling racks.

  7. Mocha Buttercream Frosting

  8. Combine sugar and softened butter. Combine coffee crystals and creamer then blend into sugar mix.

  9. After frosting, drizzle with caramel and chocolate.
June 2013

This recipe is a personal recipe added by arohrmayr82 and has not been tested or endorsed by MyRecipes.

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