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1
For cake, preheat oven to 350 degrees F.
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2
Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
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3
Place cocoa in a small bowl.
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4
Add water, slowly stirring, until well blended and smooth.
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5
Set aside until lukewarm.
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6
In a small bowl, mix flour, baking soda and salt.
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7
In medium bowl, cream butter and sugar with an electric mixer until fluffy.
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8
Beat in eggs, one at a time.
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9
Add the cooled chocolate mixture all at once, add vanilla and stir well.
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10
Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
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11
Do not overmix.
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12
Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
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13
Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
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14
When cooled, frost with mocha frosting (recipe below).
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15
For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
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16
Using an electric mixer, cream the butter until smooth.
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17
Add the vanilla and salt.
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18
Add the sugar all at once and mix until almost blended.
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19
Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
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20
Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
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21
Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
