Mocha-Nut Cupcakes for Cupcake Camp Dallas 2012!

by Jessica on June 7, 2012

Mocha-Nut Cupcakes

Cupcake Camp Dallas '12

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!


Mocha-Nut Cupcakes with Coconut-Coffee Frosting

Yield: 48 cupcakes


    For the Cupcakes:
  • 3 c cake flour
  • 6 tbsp dark cocoa powder
  • 1 tsp Kosher salt
  • 2 c granulated sugar
  • 2 tsp baking soda
  • 4 tsp coconut extract
  • 2 tsp white vinegar
  • 12 tbsp vegetable oil
  • 2 c coconut-mocha flavored coffee, brewed
  • For the Frosting:
  • 1 tbsp espresso powder
  • 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.

Mocha-Nut Cupcakes 2


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{ 4 comments… read them below or add one }

1 Susan June 7, 2012 at 2:32 pm

What a fun adventure! And how great of your friends to join you! My husband would love these cupcakes!


2 yummychunklet June 7, 2012 at 2:53 pm

These cupcakes look great!


3 Amy George June 8, 2012 at 4:02 pm

I made your blog! WOOHOO! 🙂 And those cupcakes were really good!


4 Jessica June 8, 2012 at 4:10 pm

Thanks again for coming to see me! I predict lots of yummy times for us in the future! 😉


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