Last week when I was traveling, I substituted a cupcake bakery review instead of a recipe. Let's get back on track this week with a dee-lishuss recipe! This recipe was adapted from Martha Stewart's Wedding Cakes.
Mocha Spice Cupcakes
1 stick butter - room temperature
3/8 cup Dutch-process cocoa
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon ground ginger
3/4 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 Tablespoon baking soda
1/4 teaspoon salt
1 1/2 cups cake flour - sifted
1/2 cup sour cream
3/4 cup hot coffee
Preheat the oven to 325 degrees. Place cupcake liners in muffin tin.
Cream the butter until light in color. Add the brown sugar and eggs. Beat until fluffy (about 2 minutes). Add the vanilla, cocoa, spices, soda and salt. Mix well.
Add 1/3 of the flour then half the sour cream. Repeat with the remaining flour and sour cream. Pour the coffee into the batter and mix until smooth.
Bake for 15-18 minutes and rotate pans halfway through baking. Cool completely.
Frost with your favorite chocolate buttercream or Seven-Minute Frosting.
