Wednesday, May 23, 2012

Hazelnut Mocha Cupcakes

Photo by Donya.

I'll start by stating that I've developed a minor obsession with this dark chocolate cake recipe. You'll notice it popping up a lot. That's because it's good. Like, REALLY good. I have plans to bust it out for some triple chocolate high-hat cupcakes soon, so stay tuned for that one. Also, I liked it for this recipe because you can make the coffee extra strong by using Starbucks VIA packets, which gives the cake a slightly mocha-ish flavor all on its own, even without the icing. (Usually, even though there is coffee in the batter, it doesn't taste like coffee, it just tastes like chocolate).

(For a printable version of this recipe, click here)
The Cake...

Dark Chocolate Cake (Yield 2 dozen standard sized cupcakes)
Adapted from Sweetapolita's Rich & Dark Chocolate Cake

2 cups all purpose flour
2 cups sugar
3/4 cups dark cocoa powder, such as Hershey's Special Dark
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (I used 1 cup water + 2 Starbucks VIA packets)
1 cup whole milk, room temperature
1/2 cup melted butter, cooled
1 tablespoon vanilla extract
12 Ferrero Rocher chocolates, unwrapped (optional)

Step #1- Preheat oven to 350*F.

Step #2 - Mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

Step #3 - In a separate bowl, beat together the eggs, vanilla and butter.

Step #4 - Make a well in the middle of the flour mixture and fill it with the egg mixture.
As you stir, slowly add in the milk and coffee.
When you are done, the batter will be soupy and look like liquified Oreos.

Step #5 - Fill cupcake papers 3/4 of the way full and bake at 350* F for 17-20 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean. These freeze quite well-- you can easily bake them in advance; simply thaw before frosting.

The Icing...

1 cup butter, softened
1 cup Nutella
5 cups powdered sugar
1 Starbucks Via packet dissolved in 2 tablespoons milk

Step #1 - Blend Nutella and butter using a mixer.

Nothing can go wrong with this combination. (If you respond with 'heart disease', we aren't friends)
Step #2 - Add sugar and milk and mix until well combined.

Step #3 - Pipe or spread on cupcakes. I garnished with Ferrero Rocher chocolates. I chose Ferrero Rocher because they look pretty, but also because these were being served at a party and I like to try and give a hint when something has nuts in case anyone is allergic.

Photo by Donya.
Photo by Donya.


  1. The best cupcakes, possibly ever.
    you taught me how to frost them.

    1. You rule in, like, 86 ways. Let's play again soon!

  2. Those are gorgeous! I love hazelnut and chocolate. YUM.

  3. Oh wow, these look so delicious! My mouth is watering :)

  4. These cupcakes look amazing!! I'll bet they're super delicious

  5. Wow, these cupcakes look Fabulous! I can't wait to try them. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a great weekend.