Mocha Cookie Crumble Cupcakes – a delicious recipe with Chocolate, Coffee, Eggs, u00bc, Butter, Chocolate Cookie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cupcakes:
2
In a mixing bowl, combine the cake mix, pudding mix, coffee, eggs, yogurt, and melted butter. Beat on low speed for 1 minute. Increase speed and beat on medium for 2 minutes. The batter will be very thick. Stir in cookie chunks by hand.
3
Fill cupcake liners 1/2 full. Bake at 350u00b0F for about 18 minutes. Cool on wire rack.
4
For the mocha buttercream:
5
In a mixing bowl, cream the butter, shortening, salt, extract and coffee creamer. Slowly add the cocoa powder and powdered sugar until all is incorporated. Whip on medium speed for another minute or until creamy.
6
Top cupcakes with mocha buttercream. Sprinkle with extra cookie crumbs.
7
Note: If you like a generous amount of frosting on your cupcakes, double the frosting recipe.
2064
kcal
Calories
112
g
Fat
238
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box (18 Oz. Size) Chocolate Cake Mix, 1 box (3.4 Oz. Size) Instant Chocolate Pudding, 1 cup Brewed Coffee, Cooled, and more.
Yes, Mocha Cookie Crumble Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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