by HollyI am loving cupcake coffee recipes, I’ve seen many! None as chock full of Starbucks as these babies! I hope you enjoy making these as much as I enjoyed creating them!
Starbucks Mocha Cupcakes
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There are very few things I love in life as much as my Starbucks! I can’t function without my coffee.. and my first cup is always a mug of black Cafe Verona! Dark and delicious! No cream, no sugar just real coffee! Yummy!
My High Maintenance Delight
My afternoon delight is a little more high maintenance.. you know, the cup with all the writing all over the side? That’s me.
Grande Non-Fat, Half Caf, Half Sweet, Sugar Free Vanilla, Americano Misto
I always giggle when my fabulous husband offers to pick me up a coffee!
Full of Starbucks
So being as Starbucks Obsessed as I am, my cupboards are, of course, full of Starbucks! Dark, light, decaf (just in case), Via (instant in a hurry), sugar free syrups galore, hot cocoa… Starbucks mugs, travel mugs you name it! It would only be the natural progression that I would begin to find ways to sneak my beloved Starbucks into my food! What better place to start than with cupcakes!! <3
Starbucks Mocha Cupcakes
Ingredients:
Cupcakes
- 1 Box White Cake
- 1 1/3c. Cold Brewed Starbucks Coffee
- 2 egg whites
- 1 egg
- 1/3 cup oil
- 2 packages of Via Instant Coffee (any type, I used a Bold flavor)
- 1 package of Starbucks Hot Cocoa Powder
Mocha Mousse Filling
- 1 Box Instant Chocolate Pudding
- 3 Tablespoons Cocoa Powder
- 3 pumps Starbucks Vanilla Syrup (regular or sugar free)
- 2 cups heavy cream (whipping cream)
Coffee Whipped Cream
- 2 cups whipping cream
- ½ teaspoon Starbucks Via Instant Coffee Granules
- 2 Tablespoons Icing Sugar
Directions:
Cupcakes
- Prepare cupcakes according to directions on the box except replace the water with cold brewed coffee
- Add in 1-2 packages of Starbucks Via Instant Coffee (depending how strong you want the coffee flavour to be) and 1 package of Starbucks Hot Cocoa mix.
- Pour in cupcake papers and bake according to box directions
- Allow cupcakes to cool completely
- Using a cupcake hole punch, cut a hole in each cupcake. If you do not have one, you can use a small spoon to carve out a small hole.
Cupcakes ready for filling
Mocha Mousse Filling
- Combine all ingredients for the filling. Mix with a mixer on medium for 1 minute.
- Pipe filling into holes in cupcakes. (If you do not have a piping bag, place it in a Ziploc bag and cut off a small corner).
- Note: If you make the filling and store it in the fridge, it will be too firm to pipe into the cupcakes. Make the filling once the cupcakes have cooled and you are ready to fill them.
Mocha Mousse Filling
Coffee Whipped Cream
- Whip cream with a mixer on high until stiff peaks form.
- Fold in remaining ingredients.
- Pipe onto cupcakes. Drizzle with chocolate sauce.
- Be sure to refrigerate.
- Note: If you prefer a sweeter cupcake, replace the whipped cream with your favorite frosting recipe!
To assemble:
- I cut plain cupcake wrappers out of white paper. I asked my local Starbucks if they had any stickers I could use and they gave me a few with my coffee! Viola.. my wrappers!
- I was lucky and very thankful that the stickers were the perfect size! My plan B was to see if I could use the logo off of the coffee sleeve or even use the coffee sleeve as the wrapper.
- I used the large venti sized straws cut into 4.
There are many other variations you could make of this recipe! Just infuse with your favorite inspired flavors!
This recipe was created by Holly at SpendWithPennies.com. Design inspiration came from KimsKitchen.
