Deep Dark Mocha Cupcakes

Earlier this year, I signed up for a gift subscription from Joy the Baker who writes a great blog. If you've never visited, I highly recommend a look - I've made quite a number of recipes from her blog and they've always turned out well. She started Enjoy! which she describes as "Every 3 months, one surprise package, with love from me to you"  How could I resist? She often gives a little clue as to what the gift might contain and as baking or kitchen was mentioned I signed up immediately :) 

 This is my lovely surprise package 

 Joy worked with King Arthur Flour to create this gift which contains Double Dutch Cocoa Powder, Instant Espresso Powder, Pure Chocolate Sprinkles, cute cupcake liners, and a hand-signed Mocha Chocolate Cupcake recipe from her.

I've been wanting to make these cupcakes for ages but somehow I kept baking other things due to demand or need. When Lucy of The KitchenMaid who is hosting this month's We Should Cocoa announced that the challenge this month is coffee I knew exactly what to bake. Plus it was a friend's birthday in June and I knew these would be the perfect gift for her. A win win situation :) 

We should Cocoa is a monthly blogging challenge started by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot. The idea is to make something with chocolate and a special ingredient chosen by the host each month. 

These are really deep, dark cupcakes as the name suggests. I was worried that they would be dry as they looked quite dense coming out of the oven but they were fairly moist. I think it's the amazing dutch cocoa powder that gives it the colour and flavour.  The espresso frosting is my favourite part - I could just eat it by the spoonful (which I didn't as there was barely enough frosting to pipe on the cupcakes as I went for a big blob of it!) If you like dark chocolate and coffee then this is definitely the cupcake for you! I'm so pleased with my little box of goodies and I can't wait to see what I get next month. Joy has hinted that "its a few treats that you'll get down with in the kitchen!"

I'm also sending these over to Cupcake Tuesday hosted by Liz from Hoosier Homemade. Check out her beer, cheese and bacon father's day cupcakes! 

 flour mixture + oil/buttermilk/vanilla

 look at the rich, dark colour 

 looks good... 

 ...even better with lots of frosting on top

 add a few chocolate sprinkles and a chocolate coated coffee bean

Recipe from Joy the Baker - reproduced with permission from the author

Makes 12 cupcakes

For the cupcake

280g flour

200g brown sugar

60g double dutch cocoa 

1 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

1 teaspoon instant espresso

1/4 teaspoon salt

1/3 cup vegetable oil

1 cup buttermilk

2 teaspoon vanilla extract

For the coffee buttercream

113g butter, softened

375g icing sugar, sifted

1 teaspoon vanilla extract

2 teaspoon hot water

1 teaspoon instant espresso

Preheat the oven to 170C.
Line cupcake pan with paper liners and set aside.
In a large bowl, sift the dry ingredients and set aside.
Ina medium bowl (or jug), whisk together the oil, buttermilk and vanilla extract.
Slowly whisk the wet ingredients into the dry ingredients being careful not to over-mix.
Spoon the batter into the prepared cups and bake for 20 - 24 minutes or until a toothpick inserted into the centre comes out clean.
Cool in the pan for 10 minutes before placing on a wire rack to cool completely.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and 1/3 of the sugar.
Beat until thick and incorporated.
In a tiny bowl, stir together vanilla, hot water and espresso powder.
Add the remaining sugar and espresso mixture to the bowl.
Beat on medium speed until smooth and slightly fluffy.
Spread on cooled cupcakes and top with sprinkles.

Disclaimer: I was not asked to provide a review of Enjoy! I paid for the subscription myself and received no compensation for this post. All opinions expressed are my own.