Cafe Mocha Cupcake
published by silverspoon on Jun 8, 2008
With the combination of coffee and chocolate, this one’s a sure winner. It may take a lot of time to complete, but it’s totally worth the effort.
- YIELD: 1 pie or 10 to 12 mini cakes
- PREP TIME: 45 minutes per stage
- TOTAL FREEZING TIME: 3 hours
Chocolate Crust
INGREDIENTS
- 30 pieces chocolate sandwich cookies (like Oreos)
- ¼ cup sugar
- ½ cup butter, melted
- ¼ cup all-purpose cream
- Extra softened butter for brushing sides of a pie plate or a cupcake pan
PROCEDURE
- Combine ground chocolate cookies and sugar bowl
- Add in the melted butter and cream and combine well
- Brush sides of the cupcake pan or pie plate with butter
- Pour in the cookie mixture and press into the sides and bottom of the pie
- Place the crust/s in the freezer for at least 1 hour
Coffee Filling
INGREDIENTS
- ½ cup butter, room temperature
- ¾ cup sugar
- 3 tablespoons cocoa powder
- 1 tablespoon instant coffee
- 2 eggs
- 2 cups chilled whipped cream (in can)
- Chocolate chips or curls (Kisses or M&Ms can also be used)
PROCEDURE
- In a bowl, cream together butter and sugar
- Combine cocoa powder and coffee and fold this into the creamed butter and sugar. Add in the eggs, one at a time, folding each egg well every time.
- Place this filling on the top of your frozen crust/s. Level this mixture. Freeze again for at least 2 hours.
- Right before serving, generously placed whipped cream on top and decorate with chocolate pieces
