Mocha Cupcakes with Chocolate Cream Cheese Frosting
Mocha Cupcakes with Chocolate Cream Cheese Frosting spiked with Baileys! These moist, glutenfree cupcakes are truly a luscious treat!
Author: Natasha Minocha
1cupBoiling hot coffeeMix 1.5 tbsp coffee in boiling hot water
1 1/3cupBuckwheat flourYou can use all purpose flour too
Chocolate Cream Cheese Frosting
1/2cupCream cheese, slightly softened
1/3cup70% dark chocolate
2TbspBaileys, more if you likeoptional
Preheat your oven to 180C. Line a muffin tray with paper liners.
Mix the cocoa powder and boiling hot coffee in a small bowl. Leave aside to cool a bit.
In another bowl, combine the buckwheat flour, baking powder, baking soda and salt.
In a separate bowl, beat eggs and sugar till thick and creamy. Add vanilla extract and oil.
In 2 batches, gently mix in the dry ingredients and the cocoa coffee mixture. Mix until just combined.
Fill each cavity of the prepared muffin tray 3/4 of the way and bake for 18-20 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
Cool the cupcakes while you are preparing the frosting.
Melt the dark chocolate. Keep aside to cool slightly.
Beat the cream cheese and icing sugar till fluffy. Add Baileys, mix well.
Slowly add the cooled melted chocolate, beat till smooth and shiny. We are looking for a thick, piping consistency. Taste and adjust for sweetness, for more chocolate flavour and more Baileys, as per your preference.
Spoon into a piping bag attached with a star nozzle. Pipe on the cupcakes. Alternatively, you could thickly smear the frosting on the cupcakes with a knife. Enjoy!