Hello! I’m super excited to be an author for Coffee Cup News and sharing some of my delicious dessert recipes with you… all featuring coffee!
Before I get to the recipe, let me tell you a little bit about myself. My name is Betsy Eves and I’m the Owner & Head of Cupcakes of the baking blog JavaCupcake.com. On my blog, I write about the adventures in my kitchen and everything I bake…. from cupcakes to cookies, pies to cakes and everything in between… I bake it and then share the recipe with my readers! I also throw in a few jokes and some personal stories to go with the recipes. I’m currently living in Germany, but I’m from Seattle originally. Hence my own personal love for coffee and Starbucks! My husband is in the Army and we have two kids – a daughter who is 13 and a son who is about to turn 1!
Today, I’ve made you a chocolate and coffee (mocha) cupcake filled with homemade dulce de leche and topped it with a mocha whipped cream and dulce de leche drizzle. I know – it sounds like a lot… but think of your favorite caramel mocha from Starbucks and turn it into a cupcake and that’s what I’ve made! It’s super duper yum! The whipped cream is light and fluffy and pairs perfectly with the intense chocolate and the sweet caramel in the middle! This cupcake is decadent, delicious and perfect for any coffee lover!
Decadent mocha cake filled with homemade dulce de leche topped with fresh chocolate and espresso whipped cream and a drizzle of dulce de leche.
- Recipe can be found HERE
- 1/2 cup unsalted butter
- 3/4 cup strong brewed coffee
- 1/3 cup Hershey's Dark Chocolate Cocoa Powder
- 1 Tbsp espresso powder
- 1 egg
- 1/3 cup buttermilk
- 1 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 3 Tbps Hershey's Dark Chocolate Cocoa Powder
- 1 tsp espresso powder
- 1 tsp vanilla extract
- Preheat oven to 350 F degrees and line cupcake pan with liners.
- In a sauce pan over medium heat, melt the butter.
- Whisk in the coffee, cocoa powder and espresso powder until smooth. Bring to just a simmer and allow to thicken slightly. Remove from heat and set aside to cool.
- In a small mixing bowl, whisk together the buttermilk and the egg.
- Pour the cooled chocolate mixture into the buttermilk and egg and whisk until smooth.
- In a large mixing bowl, sift together the flour, sugar, salt and baking soda.
- Make a well in the flour mixture and pour in the wet ingredients. Whisk about 50 strokes or until there are no lumps left in the batter. NOTE: It will be thin!
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes before removing to a wire rack to cool completely.
- Using an apple corer, remove the center of each cupcake.
- Fill each hole with the prepared dulce de leche.
- In the metal bowl of your mixer, combine the cream, sugar, cocoa, espresso and vanilla. Whisk until smooth.
- Refrigerate 6-8 hours or overnight.
- Using the whisk attachment on your mixer, whisk cream on high until stiff peaks form.
- Using a Wilton 1M tip and a piping bag, top each cupcake with mocha whipped cream and then a drizzle of dulce de leche.
To make assembly easier, prepare the ducle de leche ahead of time and make sure to put the prepared heavy cream in the refrigerator with plenty of time to chill before whipping.