Another year and another Cupcake Camp Dallas is in the books! My cuppies didn’t place in any of the categories again, but a lot of money was raised for the LEAP Foundation and I had such a fun time… especially because my sweet friends drove all that way to support me (and took home nearly three dozen cupcakes!)! 🙂
My entry this year was based on my grandmother Grace’s quick Chocolate Cake recipe. And it’s one that’s packed with a bunch of chocolate, lots of coffee and tons of yummy, sweet coconut flavor! These Mocha-Nut Cupcakes are dark, rich and smooth… absolutely perfect for a summertime, pool-side treat!
2 (8 oz) pkgs low-fat cream cheese, at room temperature
24 tbsp (3 sticks) unsalted butter, at room temperature
1 tsp coconut extract
Pinch of Kosher salt
1-1/2 pounds Confectioners' sugar, sifted
48 chocolate-covered espresso beans
For the Cupcakes:
Preheat oven to 350 degrees F. Place dry ingredients in a bowl. Using a whisk, mix throughly. Make 3 holes in the mixture. Pour the coconut extract into one hole, the vinegar into another, then the oil in the last hole. Pour the coffee over the top and mix thoroughly. Fill cupcake pans 3/4 full and bake for 20 minutes. Remove when done and let cool in pans for 10 minutes. Remove cupcakes from pans and place on rack to finish cooling completely.
For the Frosting:
In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat together the cream cheese and butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Add the espresso mixture, coconut extract and salt, and beat until smooth, scraping down the sides of the bowl as necessary. Gradually add the Confectioners' sugar while the mixer is on low and mix until smooth. Frost cupcakes when completely cool, then top each with a chocolate-covered espresso bean.