Mocha Chip Cupcakes

Mocha Chip Cupcakes
Photo by Scott Phillips


  • 2 tsp. instant espresso powder, dissolved in ½ cup cool water
  • ½ tsp. baking soda
  • 2 large eggs
  • 4 oz. (2/3 cup) semisweet chocolate chips
  • ¼ tsp. table salt
  • 1 recipe Chocolate–Sour Cream Frosting
  • 4 oz. (½ cup) unsalted butter, at room temperature
  • + 4 more ingredients
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • 3 oz. unsweetened chocolate, chopped
    • 1-½ tsp. pure vanilla extract
    • 1 cup granulated sugar

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners. Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolat...

View full recipe at Fine Cooking


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