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STRAWBERRY MOCHA CUPCAKES -

Deliciously decadent, these Strawberry Mocha, coffee infused chocolate cupcakes are sure to be a big hit! I promise you they are a chocolate/coffee lover’s dream with a heavenly Strawberry Whipped Cream Frosting.
Course Cake
Cuisine American, european
KEYWORDS cupcake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -15
Calories 300 kcal
Author Karyn Ryan- Irish Baking Adventures

INGREDIENTS

  • METRIC & US CUP MEASUREMENTS
  • 250 g plain flour - 2 cups
  • 25 g cocoa powder - 3 tbsp
  • 2 tsp baking powder - 2 tsp
  • 150 g softened butter - 2/3 cup
  • 150 g caster sugar 2/3 cup
  • 2 eggs
  • 25 ml full fat milk
  • 150 ml strong coffee
  • 50 ml Merrys Strawberry Irish Cream Liqueur
  • 1/4 tsp salt
  • 100 g strawberries chopped small approx 3/4 cup

FROSTING

  • 500 ml cream 2 cups
  • 3 tbsp icing sugar
  • 80 ml Merrys strawberry liqueur
  • 1 tbsp strawberry jam
  • A few drops of pink food colouring optional

INSTRUCTIONS

  1. Preheat oven to 180c/350f. Line muffin tins with cupcake cases and set to one side.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add eggs, one at a time, and mix well between additions.
  4. Mix together the cold coffee ,liqueur and milk. Set aside.
  5. Sift flour, salt, baking powder and cocoa together in a medium bowl.
  6. Add the wet ingredients to the flour/egg mix and gently whisk together
  7. Stir in the chopped strawberries. (Coat them in a little flour this prevents them from sinking
  8. Pour batter , into the cupcake cases until 2/3 full. ( don't worry it's not a thick batter)
  9. Bake for 20-25 minutes, until a skewer inserted in the centre comes out clean
  10. Leave to cool in tin for 5mins and then transfer to a wire rack to cool

STRAWBERRY WHIPPED CREAM FROSTING

  1. Place cream, sugar, liqueur, jam into your mixer and whip until stiff enough to pipe.
  2. Stir in a few drops of red colouring to get a nice pink colour ( this is totally optional).
  3. Pipe swirls of cream onto each cupcake
  4. Serve immediately. Cupcakes that are not eaten within a few hours should be refrigerated.

Recipe Notes

Serve immediately. Cupcakes that are not eaten within a few hours should be refrigerated.