Halloween Mocha Cupcakes

Halloween Mocha Cupcakes might be just the side dish you are searching for. This recipe makes 12 servings with 445 calories, 6g of protein, and 30g of fat each. For $1.37 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of American food. 10 people found this recipe to be yummy and satisfying. A mixture of mascarpone cheese, cake flour, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Halloween. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Halloween Cupcakes, Halloween Cupcakes, and Halloween Cupcakes.

Servings: 12

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup bittersweet chocolate chips, melted

3/4 cup bittersweet chocolate chips

1/2 cup buttermilk

1 cup Cake Flour (100g)

Dark Chocolate Cocoa Powder, to dust

1/2 cup natural unsweetened cocoa powder (60g)

4 teaspoons Coffee Extract

1 egg

Halloween Sprinkles

1/2 cup heavy cream

1 8oz container mascarpone cheese

1/2 cup oil

1/4 teaspoon salt

2/3 cup sugar (add another 1/3 cup if you like it sweet)

1 teaspoon vanilla extract

Equipment:

broiler

muffin tray

baking paper

hand mixer

frying pan

Cooking instruction summary:

  1. Step 1: Prepare the frosting by melting the chocolate in a double broiler. When the chocolate has melted, add heavy cream and coffee extract. Mix well and chill in the refrigerator until needed. Dont combine the mascarpone cheese, yet.
  2. Step 2: Preheat oven to 350 degrees F and line the cupcake pan with Halloween baking cups. In a large bowl, combine the the cake flour, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In another large mixing bowl, mix together the oil, sugar, egg, and vanilla and coffee extract and mix well. Then add the buttermilk and mix well again.
  4. Step 4: Now stir in the flour mixture and mix until well combined.
  5. Step 5: Pour the batter into a ziploc or piping bag and pipe into the cupcake pan. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean (I baked mine for about 24 minutes).
  6. Step 6: Let the cupcakes cool in the pan for about 5 to 10 minutes and then transfer them to a rack to cool completely.
  7. Step 7: While cupcakes are cooling, make the chocolate decorations. Melt the chocolate and use a ziploc or piping bag to pipe out your design onto some parchment paper. Sprinkle the halloween sprinkles before the chocolate hardens. Chill in freezer until needed.
  8. Step 8: Finish the frosting. Using an electric mixer, beat the mascarpone cheese until light and fluffy. Add the cooled chocolate cream mixture from earlier and beat until combined.
  9. Step 9: Roughly spread the frosting on the cooled cupcakes. Dust with cocoa powder and decorate with sprinkles and chocolate.

 

Step by step:


1. Prepare the frosting by melting the chocolate in a double broiler. When the chocolate has melted, add heavy cream and coffee extract.


Mix well and chill in the refrigerator until needed. Dont combine the mascarpone cheese, yet.Step 2 Preheat oven to 350 degrees F and line the cupcake pan with Halloween baking cups. In a large bowl, combine the the cake flour, cocoa powder, baking powder, baking soda, and salt.Step 3 In another large mixing bowl, mix together the oil, sugar, egg, and vanilla and coffee extract and mix well. Then add the buttermilk and mix well again.Step 4 Now stir in the flour mixture and mix until well combined.Step 5

1. Pour the batter into a ziploc or piping bag and pipe into the cupcake pan.


Bake for 20 to 25 minutes or until an inserted toothpick comes out clean (I baked mine for about 24 minutes).Step 6

1. Let the cupcakes cool in the pan for about 5 to 10 minutes and then transfer them to a rack to cool completely.Step 7: While cupcakes are cooling, make the chocolate decorations. Melt the chocolate and use a ziploc or piping bag to pipe out your design onto some parchment paper. Sprinkle the halloween sprinkles before the chocolate hardens. Chill in freezer until needed.Step 8: Finish the frosting. Using an electric mixer, beat the mascarpone cheese until light and fluffy.

2. Add the cooled chocolate cream mixture from earlier and beat until combined.Step 9: Roughly spread the frosting on the cooled cupcakes. Dust with cocoa powder and decorate with sprinkles and chocolate.


Nutrition Information:

Quickview
444k Calories
6g Protein
29g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
444k
22%

Fat
29g
45%

  Saturated Fat
14g
94%

Carbohydrates
41g
14%

  Sugar
27g
30%

Cholesterol
47mg
16%

Sodium
145mg
6%

Caffeine
13mg
5%

Get Enough Of These
Protein
6g
12%

Manganese
0.33mg
16%

Copper
0.28mg
14%

Vitamin E
2mg
14%

Calcium
119mg
12%

Fiber
2g
12%

Phosphorus
109mg
11%

Magnesium
41mg
10%

Selenium
6µg
10%

Vitamin A
448IU
9%

Zinc
1mg
8%

Vitamin K
8µg
8%

Potassium
262mg
7%

Iron
1mg
7%

Vitamin B2
0.1mg
6%

Vitamin B5
0.31mg
3%

Folate
11µg
3%

Vitamin B1
0.04mg
3%

Vitamin B12
0.15µg
2%

Vitamin B6
0.05mg
2%

Vitamin B3
0.43mg
2%

Vitamin D
0.27µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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