oscarforevermom
04-08-2008, 12:18 AM
Mocha Cupcakes
12 Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
MOCHA FROSTING:
3/4 cup confectioners' sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch salt
1-1/2 cups heavy whipping cream
-In a large mixing bowl, combine the water, mayonnaise and vanilla. Combine the flour, sugar, cocoa and baking soda; add to the mayonnaise mixture and beat until well mixed.
- Fill greased or paper-lined muffins cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
- For frosting, combine the, confectioners' sugar, cocoa, coffee granules and salt in a large mixing bowl. Stir in cream. Place mixer beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Yield: about 1-1/2 dozen.
***To make a cake: Prepare batter and bake as directed for cupcakes, except use two greased 8-in. round cake pans. Frost between layers and sides and top of cake.
12 Cupcakes
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
MOCHA FROSTING:
3/4 cup confectioners' sugar
1/4 cup baking cocoa
1/2 to 1 teaspoon instant coffee granules
Pinch salt
1-1/2 cups heavy whipping cream
-In a large mixing bowl, combine the water, mayonnaise and vanilla. Combine the flour, sugar, cocoa and baking soda; add to the mayonnaise mixture and beat until well mixed.
- Fill greased or paper-lined muffins cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
- For frosting, combine the, confectioners' sugar, cocoa, coffee granules and salt in a large mixing bowl. Stir in cream. Place mixer beaters in bowl; cover and chill for 30 minutes. Beat frosting until stiff peaks form. Frost the cupcakes. Yield: about 1-1/2 dozen.
***To make a cake: Prepare batter and bake as directed for cupcakes, except use two greased 8-in. round cake pans. Frost between layers and sides and top of cake.