Wednesday, March 29, 2017

Mocha Mocha, Yum Yum!

Mocha Speculoos Cupcakes

Yes, this is for real! Try making these today and share photos on our Facebook page!

Yield: 20-24 cupcakes


Mocha Cupcakes:

  • 1 box chocolate cake mix
  • 3 Tbsp instant coffee
  • 1/4 C. hot water
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. buttermilk
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract

Speculoos Buttercream:

  • 1/2 C. butter, softened
  • 1/2 C. Speculoos
  • 1 Tbsp. milk
  • 3-4 C. powdered sugar
  • Chocolate Covered Espresso Beans


  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
  4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
  5. Stir in cake mix until smooth.
  6. Add coffee-water mixture and stir again.
  7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.


  1. Beat butter and speculoos until smooth. 
  2. Add milk and powdered sugar until you reach your desired consistency. 
  3. If it becomes too thick, stream in more milk.
  4. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.

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