Wishing a Happy Father's Day with Mocha Cupcakes!

This father's day was relatively quiet for my family since my Dad was out of town on business, and my Mom and brother were off touring colleges in Ohio! So in honor of my Dad who couldn't be home for father's day, here is a chocolate- and coffee-centered recipe for mocha cupcakes that I made a little while ago that he really liked! I got the vegan chocolate cake recipe from Mollie Katzen's kids cookbook "Honest Pretzels" ( it's called "'Made-in-the-Pan' Chocolate Cake"), but instead of oil I used applesauce to make it fat-free, and I turned it into cupcakes instead of a cake. I then stumbled upon the mocha frosting recipe online, and was pleasantly surprised by how tasty it was considering that it is pretty low in fat! Well, here's the recipe:

Mocha Cupcakes

yield: about 11 cupcakes

for the cupcakes:

1 1/4 c. flour

1/3 c. unsweetened cocoa

1 c. sugar

1/2 tsp. salt

3/4 tsp. baking soda

1 c. water

1/3 c. applesauce

1 tsp. vanilla

1 tsp. cider vinegar

for the frosting:

1/4 c. (4 tbsp.) butter, softened

2 tbsp. cocoa

3 tsp. ghiradelli mocha hot chocolate mix (or 3 tsp. instant coffee)

dash of salt

3 c. confectioners sugar

3 tbsp. skim milk

1 1/2 tsp. vanilla

1. Preheat oven to 325F, and line a muffin tin with cupcake cups.
2. Mix dry ingredients (by hand is fine) in a large bowl, then add wet ingredients.
3. Stir until well-combined and lumps are gone.
4. Pour batter into cupcake cups (about 3/4 full) and cook about 25 minutes, or until the cupcakes are moist and spongy.
5. While the cupcakes are cooling, make the frosting.
6. Cream the butter, cocoa, mocha, and salt in a mixer. Slowly mix in 1 c. confectioners sugar and beat until combined. Then add remaining 2 c. sugar, milk, and vanilla, and beat until smooth.
7. After letting the cupcakes cool for around 30 minutes, frost them.

I really loved these cupcakes because the cake itself is really light, but still very chocolate-y, and the frosting complements them perfectly and is super addictive! If you're feeling fancy, you can also top each of the cupcakes with a chocolate-covered espresso bean to up the caffeine factor and make them look really cute!

xoxo

Praline Cupcakes

While looking through the food blogs I like to browse this morning, I found a recipe for Praline cupcakes that I just had to try! I made a few changes (including frosting them with Cooking Light's caramel frosting), and think they turned out really well! Warning: they are very rich!

Caramel Praline Cupcakes

yield: 14 cupcakes

for the cupcakes:

1/4 c. butter, softened

2 tbsp. applesauce

2 c. cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 tsp. vanilla extract
1/2 c. chopped pecans

for the frosting:

1/2 c. packed dark brown sugar

1/2 c. packed light brown sugar

1/2 c. skim milk

2 tbsp. butter

1/4 tsp. salt

1 1/2 c. confectioner's sugar

1 tsp. vanilla extract

1. Preheat oven to 375F.
2. Cream softened butter and applesauce in a mixer.
3. Sift in flour, sugar, baking powder, and salt.
4. Add about half of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes. Add remaining milk and the vanilla; beat 1 minute longer.
5. Stir in chopped pecans. Place paper baking cups in muffin cups and fill about 3/4 full with the batter.
6. Bake for 25 minutes, or until cupcakes spring back when lightly touched with finger.
7. While the cupcakes are cooling, start making the frosting.
8. Combine brown sugars, milk, butter, and salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly.
9. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally.
10. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm.
11. Cool 5 minutes (icing will thicken as it cools), then frost cupcakes.
12. If you want, top with half a pecan!

Enjoy!