Caffè Mocha cupcakes with Coffee Crisp frosting

It’s 6:21 AM and I’ve got cupcakes on my mind.

On weekdays, I wake up at 5:40 AM. I start my work day around 7:30 and definitely don’t need to be up as early as I am. I’m a morning person and relish that hour or so of solitary bliss.

This morning was a difficult wake up. The clocks fell back this weekend and I stayed out much too late on Saturday night (worth it, of course). The air outside the duvet was chilly and, when my first alarm went off, I swiped it away and tucked myself in until the next one.

Even though the autumn fall back meant an extra hour of sleep, it still has a way of mixing me up ever so slightly. I tried to convince C. we should go to dinner at 4 PM last night.

With the exception of my boundless excitement for Christmas, I have a hard time at this time of year. I don’t mind when it’s dark in the morning, but I really don’t like when the sun goes down and I’m just leaving the gym after work.

Daylight saving time is controversial. This year, the practice turns 100 and I’ve been reading a lot about why we should or shouldn’t continue springing ahead and falling back.

Daylight saving has been touted as an energy-saving solution and an aide for farmers who need more daylight. However, farmers are critical of the practice because it throws off schedules for things like milking cows. I read this line in a CBC article and am by no means an expert on every theory.

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Apparently, the root of daylight saving as we know it now is that it helps big businesses. During the fall back, people aren’t hindered by the evening darkness when it comes to going out and shopping after work because Christmas is coming and Christmas already means there’s shopping to do. When the clocks spring forward and there is more light after work again, that’s when businesses see a boost.

People are just more inclined to go shopping in daylight.

For most people impacted by the time change today, it may just mean an extra cup of coffee to cover any impact to your sleep schedule.

For people who just really love coffee, there are these cupcakes.

Hell, if you just really love cupcakes you will love these cupcakes.

I busted out my mom’s signature chocolate cake recipe and pumped it up with even more coffee flavour.

I made use of leftover Coffee Crisp (or Coffin Crisp, as they call them) fun-sized Halloween chocolate bars and crushed them into a delicious powder that could easily be devoured in an addict-like fashion. That powder was mixed into a coffee-infused buttercream frosting. I learned the hard way that this frosting isn’t ideal for piping. The bits of Coffee Crisp kept sticking to the inside of my piping tip, blocking it completely.

If you’re an American reader and you’re totally confused about Coffee Crisp, it’s a Canadian chocolate bar. The texture is similar to a Kit Kat, with layers of chocolate and wafer dipped in even more chocolate. Except, Coffee Crisp tastes like coffee, duh. It’s very subtle and totally delicious.

If you’re a U.S. reader and don’t have Coffee Crisp at your disposal, don’t fret! You can easily achieve this awesome frosting with big mocha flavour by using coffee and cocoa powder. See instructions below.

I hope this gives your Monday a jolt!

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Caffè Mocha cupcakes with Coffee Crisp frosting
Makes 24 mini cupcakes

Ingredients

  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup of strong, cooled coffee + 2 tbsp for frosting
  • 3 Coffee Crisp bars, crushed OR 1/3 cup of cocoa powder
  • 1/2 cup of butter
  • 2 cups of powdered sugar
  • Chocolate-covered coffee beans for decoration, optional


Directions

  1. Preheat your oven to 350 degrees. Line a mini muffin tray with mini muffin liners. You could also use a full-sized tray for 12 large cupcakes.
  2. Blend flour, cocoa, baking soda, baking powder and salt in a bowl. Set aside. Cream butter and sugar together using a handheld or stand mixer. Add in egg, milk, oil, vanilla and coffee. Blend until just incorporated. Mixture will be thin. Spoon into muffin tray and place in the oven for 15 minutes or until the tops are springy or an inserted toothpick comes out clean. Set aside to cool.
  3. Crush Coffee Crisp into a fine powder. A few bigger lumps are fine! Blend with butter and coffee, then add powdered sugar 1/2 cup at a time. If not using Coffee Crisp, add cocoa powder and stir until smooth. Swirl onto your cupcakes with a spoon.

Yum

4 Comments

  1. These cupcakes are absolutely gorgeous, I think I could just eat it with a spoon. Thank you for the post!

  2. These sound so good! I am a huge coffee lover and this ticks all the boxes! I can not wait to try them,

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