Coffee and Cupcakes go together like milk and cookies, peanut butter and jelly and salt and pepper.  Last night I had a little craving for something sweet, so combining a great pair seemed like a great idea!   However, I learned something the hard way, which seems to be how I learn everything… Mocha Cupcakes should not be eaten close to bedtime!! (duh – right?!) 

 In a saucepan, melt 6 tbsp butter, 3 tbsp instant espresso coffee powder, 6 tbsp sugar,1 heaping tbsp honey and 1 cup water. Heat gradually and stir until sugar has dissolved.  Bring to a boil, reduce heat and simmer for 5 minutes.  Remove from heat and let cool in a mixing bowl.

When the coffee mixture cools, sift together 1 1/2 cups all-purpose flour and 2 tbsp unsweetened cocoa.  Add to coffee mixture and beat until combined.

Dissolve 1 tsp baking soda in 3 tbsp milk.  Add milk mixture to coffee mixture.  Beat in 1 egg and stir until smooth.

Preheat oven to 350 degrees.  Fill cupcake tins to 3/4 full or a little higher.  Bake for 10-15 minutes.  Pay close attention to make sure the cupcakes don’t over cook.

 

Frosting:  I wanted a light frosting so I got fat free cool whip and just added a dollop on top before serving.  I also sprinkled with cocoa. 

 

I am all about super easy recipes… this one passes the test for sure!  There were no fancy ingredients and these cooked quickly (another reason cupcakes are my preferred dessert!).  In fact, I’m enjoying my Mocha Cupcake for breakfast right now! 

 

Today’s agenda includes a tennis lesson (more details to come later on that new adventure), cleaning out a garage, playing with Boom Boom (a pretty cool dog), going to a graduation party and spending some time with my best friend and sister!  Oh yeah, and I’m house sitting this weekend so more pictures to come later of fun times with Boomer!

Make your day a great one!