Mocha Cupcakes


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A good quality chocolate cake and mocha frosting should be part of everyone’s baking repertoire. The coffee in the cake boosts the natural flavour of chocolate, making it rich and moist. You’ll want to eat this American style buttercream frosting with a spoon.

What you need for the cupcake

  • 6 tablespoons (85g) unsalted butter, at room temperature
  • 3/4 cup (180g) Redpath Dark Brown Sugar, firmly packed
  • 1/4 cup (50g) Redpath Granulated Sugar
  • 2 large eggs
  • 3/4 cup (175ml) cold coffee
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup + 1 tablespoon (135g) all-purpose flour
  • 1/2 cup (40g) Dutch cocoa powder
  • 1/8 teaspoon (0.5g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/4 teaspoon (1.5g) salt

What you need for the mocha frosting

  • 1 cup (227g) unsalted butter, at room temperature
  • 3 ½ cups (420g) Redpath Icing Sugar
  • 1/2 cup (50g) cocoa
  • 1 tablespoon cold coffee
  • 3/4 cup (175ml) cold coffee

Yields: 24 cupcakes
Active Prep Time: 15 minutes
Cook and Resting Time: 40 minutes

Chefs Tip

  • If you don’t have any coffee on hand feel free to mix up a little instant coffee. Instant coffee is made from freeze dried liquid coffee meaning it is a flavour packed powdered version of real coffee. Use a little or a lot, make it your own based on your flavour preference.

How to prepare

  1. Preheat the oven to 325°F (170°C).
  2. In a large bowl cream the butter until smooth with an electric mixer.
  3. Add the sugars and beat until fluffy, about 3 minutes.
  4. Add the eggs to the bowl and beat well, until incorporated.
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  6. Then add in the cold coffee and vanilla and mix. Don’t worry if the batter looks a little uneven.
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  8. Sift the flour, cocoa, baking soda, baking powder and salt together, right into the wet ingredients.
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  10. Mix until mostly combined with the mixer then fold the rest together with a rubber spatula.
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  12. Divide the batter into a muffin pan that has been lined with paper liners.
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  14. Bake for 15 to 20 minutes or until a cake tester inserted into the center comes out clean.
  15. Cool in pan on a rack for about 10 minutes then turn them out of the pan and cool the rest of the way on a cooling rack.
  16. While the cake is cooling prepare the frosting.
  17. Cream the butter on medium speed until soft and even.
  18. Sift the Redpath Icing Sugar and cocoa into the the butter.
  19. Mix the sugar and cocoa into the butter, gradually increasing the speed to medium. Continue mixing for 5 minutes.
  20. Once the frosting starts to look light and fluffy, slowly pour in the coffee with the mixer running.
  21. Once the coffee is completely mixed in and your cupcakes are cooled you’re ready to decorate.
  22. Fill a piping bag fitted with your favourite piping tip with the chocolate frosting.
  23. Pipe as little or as much frosting as you prefer on top of the cooled cupcakes and decorate with sprinkles or cupcake toppers if your heart desires.
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Apple Streusel Muffins


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This recipe is a perfect combination of fall favourites – apples and muffins. The classic streusel topping is a sweet crumble that makes these muffins even more yummy to wake up to on a crisp morning.

What you need for the muffins

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (7g) pumpkin spice
  • 1/2 cup (113g) butter
  • 1 cup (200g) Redpath Granulated Sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 large apples – any variety, peeled and chopped

What you need for the topping

  • 1/3 cup (70g) packed Redpath Dark Brown Sugar
  • 1 (7g) tablespoon all-purpose flour
  • ¼ (1g) teaspoon ground cinnamon
  • 1 tablespoon (14g) butter

Yield: 12 muffins
Active Prep Time: 10 minutes
Cook and Resting Time: 25 minutes

Chefs Tip

  • Streusel topping can be used in just about all of your baking. Try it baked on muffins and coffee cakes or just bake it on parchment then sprinkle it on top of ice cream or yogurt.

How to prepare

  1. Preheat the oven to 375F (190C).
  2. Line a 12 cup muffin pan with paper liners.
  3. In a medium bowl mix together the flour, baking powder, baking soda, pumpkin spice and salt.
  4. In a large bowl cream together the butter, sugar, eggs and vanilla until smooth.
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  6. Stir in apples and gradually fold in the flour mixture until just combined.
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  8. Scoop the mixture into the muffin liners until they are 2/3 full.
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  10. In a small bowl mix together the Redpath Dark Brown Sugar, flour and cinnamon.
  11. Add in the butter and rub the ingredients together with your fingertips until the mixture is like coarse crumbs.
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  13. Sprinkle the streusel over the tops of the batter and place the muffins in the oven.
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  15. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  16. Allow the muffins to sit for 5 minutes before removing from the muffin pan. Cool on a wire rack before serving.
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