Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
Mocha Molasses Cupcakes have an intensely chocolate flavour with a subtle taste of coffee.
Mid-February is a good time to have a party. Still in the thick of winter we can all use a festive day to change up the routine. I love that all you need to create a celebration is cook something special. It’s that easy.
When I was growing up, Valentine’s Day was always a family celebration. My mom would bake special treats to tuck in our lunch and then we’d have a special dessert with super. Even when we were away at university special treats would arrive in the mail or on the bus.
This year cupcakes are on the dessert menu for February 14.
I bake a lot of cookies and the occasional cake but cupcakes are one treat that I hardly ever make so they’re extra special for my kids. I’ll put the two of them in charge of frosting them so dessert will be a bit of a self-serve course.
For the cupcakes pictured here I made the simplest frosting with a couple of tablespoons of soft butter, a tablespoon or so of milk and then icing sugar. I tinted the frosting with juice from frozen raspberries that I thawed. Juice from fresh raspberries would work too.
This mocha molasses cupcake recipe makes the most luscious batter with a silky texture and densely chocolate flavour. The cupcakes bake up into tender little cakes with a delicate crumb.
This is a slight adaptation of a snack cake recipe from the blog Always Order Dessert. The original recipe calls for Kahlua in place of 1/4 cup of the coffee.
Mocha Molasses Cupcake Recipe
Makes a dozen cupcakes
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 1 large egg, room temperature
- 1 1/4 cups strong black coffee, room temperature
- 1 1/2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ tsp. salt
- Preheat oven to 350 F degrees. Prepare muffin tins.
- In a medium bowl beat the butter, sugar, molasses, and egg until fluffy. Whisk in the coffee.
- In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Beat in the wet ingredients and mix until well combined.
- Spoon batter into prepared muffin cups 25-30 minutes, or until a tester inserted in the center comes out clean.
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