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I have a slight addiction to mochas. I can’t go more than one day without one. I don’t care if they are hot or cold. I don’t discriminate. It also doesn’t matter to me whether it’s first thing in the morning or right before bed, I will drink a mocha any time of the day or night.

I am also addicted to baking, so what could be better than to marry two things that I love? This recipe is super easy and has the taste of my favorite coffee treat wrapped into my favorite baked treat. If you love coffee and chocolate cake then don’t hesitate to give this recipe a try.

Easy Mocha Cupcakes                                                           

1 box chocolate cake mix

Oil called for on back of box

Coffee, room temperature – amount called for in water on back of box

1 tub fluffy white frosting

1 teaspoon hot water

2 teaspoons instant coffee crystals

Toss the cake mix, eggs, oil and coffee into a mixer and beat for 30 seconds on low and then beat for two minutes on medium speed. Scoop the batter into two muffin tins lined with cupcake papers. Bake the cupcakes at 350 degrees for 15-18 minutes.

While the cupcakes are cooling, dissolve the instant coffee crystals into the hot water. Pour the coffee into the tub of frosting and mix it until well combined. Spread the frosting over your cupcakes and enjoy.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.


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