As we were preparing for my best friend’s baby shower, I saw these Spiced Mocha Cupcakes on TidyMom. I read through the recipe and although they looked and sounded delicious, I was looking for something simple. I wanted to use a box cake mix and somehow get the coffee taste in the cupcakes as well.
Along with this, I loved the idea of the whipped cream topping as that’s my favorite icing.
After being inspired by this post, I came up with my own version that is sort of like a shortcut I suppose; however, they turned out delicious! There was licking of the bowl involved. I also won’t let you know that I ate so many of them I ended up having to make 48 instead of 24!
- 1 Box Duncan Hines German Chocolate Cake Mix or Gluten Free Chocolate Cake Mix
- 1/3 Cup Oil
- 1 Cup Coffee (Decaf or Regular)
- 1/4 Cup Water
- 3 Eggs
- 1/2 Pint Heavy Whipping Cream
- 4 Tbsp Powdered Sugar
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Vanilla
Begin by combining the cake mix, oil, coffee, water, and eggs. Mix this well and then prepare as instructed on the cake mix box. This will make 24 cupcakes.
While these are baking beat together the whipping cream, powdered sugar, cinnamon, and vanilla. This will beat for about 3-5 minutes or until the texture becomes similar to canned whipped cream. I usually put this in my mixer with the whisk attachment on HI for 3-5 minutes. If it is not fully whipped let it go longer.
Next, fill a cake decorator bag with the whipped cream using a Wilton 1M tip for the swirl. Once the cupcakes have completely cooled decorate them. I used the cinnamon to garnish them as well as some edible pearl dust.
Eat these immediately or refrigerate to keep the whipped cream stiff.
These are delicious, be prepared to eat more than one…or ten!
This post has been linked up to Eat at Home!