Mocha Mouthfuls (cupcakes) – a delicious recipe with unsalted butter, chocolate, sugar, egg, coffee, espresso powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 12-cup mini-muffin tin or 6-cup regular muffin tin (or use cupcake-liners), set aside.
2
Melt butter and chocolate together in the top of double-boiler or microwave (MED power), stirring occasionally until smooth.
3
Cool mixture slightly, then stir in sugar until smooth.
4
Whisk in egg, liqueur, espresso powder.
5
Gently fold in flour and chopped walnuts (DO NOT OVERMIX).
6
Spoon batter into prepared tin; filling each cup about 3/4 full and place a walnut half in center of each cup.
7
Bake in a preheated oven (350F) for about 20 minutes, until a toothpick inserted in the center of cake comes out clean (Note: Baking time is given for mini-cupcakes).
8
Cool cupcakes in the tin for 5 minutes before turning them out onto wire rack to cool completely.
2340
kcal
Calories
220
g
Fat
77
g
Carbs
52
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 9 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 ounces semisweet chocolate, ⅓ cup sugar, 1 large egg, and more.
Yes, Mocha Mouthfuls (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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