Mocha Cupcakes with Whipped Cream

So I have a confession to make. I have never had Tiramisu. You may stop hyperventilating now, thank you very much. But Juho loves it and I found a recipe for Tiramisu cupcakes and I thought let's do this!

To make a long story short, it was an epic fail. They tasted nothing like Tiramisu but they were absolutely yumilicious. Mmmmm. And we decided to call them Mocha Cupcakes.

So here's the recipe for it...

Ingredients:

1 ½ cups of All Purpose Flour

¼ tsp of Baking Soda

¼ tsp of Salt

2 Tbsp of Cocoa Powder

3 Tbsp of Instant Espresso Powder or strong instant coffee

1 cup of Warm Water
2 Eggs

1 cup of Granulated Sugar

1 tsp of Vanilla Extract

3 Tbsp of Milk

1/3 cup of Olive Oil 

For the topping:

1 cup of Heavy Whipping Cream
2 Tbsp of Powder Sugar
Mini Chocolate Chips

Instructions:

1) Preheat the oven to 175 C/ 350 F and line a cup cake pan with liners and keep aside.

2) In a small bowl, mix together the flour, baking soda, salt and cocoa and set aside. 

3) In a large cup or a mug, add the warm water and instant espresso and let it sit for a few minutes.

4) In a large bowl, cream together the eggs, sugar, vanilla, milk and olive oil, add the coffee and water mixture and mix everything together so that you have a smooth mixture.

5) Add the dry ingredients and mix them in just enough to combine but do not over mix it.

6) Divide the batter evenly in the lined cupcake pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.

7) To make the whipped topping, whisk the cream until soft peaks form, add the powder sugar and continue to mix until it forms stiff peaks. Top each cupcake with the whipped cream and a sprinkle of mini chocolate chips. 

I'm also on a "diet" so sadly I only got to eat 3 of these little munchies of joy. Yes, only 3.

Nevertheless, try them and enjoy!

Love,

Keshi