“Fresh Mint Mocha Cupcakes”
Just a quick update on my wrist injury. I am waiting for an insurance
referral for an MRI, but today I am feeling much better.
I took off the soft cast because, naturally,
I was having an allergic reaction to it.
Thank you SO much for all of your messages and emails and your
thoughts and prayers. And thank you SO much to the incredible
community of Bloggers who have offered guest posts to help me out
until I am able to type and blog again.
MUCH love to you all.
One of these bloggers is Micki with The Parent Spot.
Warning, you will want to lick your screen when you hear
about these cupcakes.
“Fresh Mint Mocha Cupcakes”
These are perfect for Spring cookouts and gatherings.
Today’s recipe is brought to you by Micki from the The Parent Spot.
Micki and her hubby (parents of an eight and five-year old); bring a
quirky twist to parenting, delicious recipes, tips on tech and travel,
and even gift guides for the Zombie Apocalypse.
This is one of our very favorite ways to use the fresh mint from
our spring garden. It’s fast to make, mixes in a single bowl, and
always results in rich, moist, chocolate cupcakes. It’s made extra
good in this recipe with a burst of fresh mint and mocha.
Fresh Mint Mocha Cupcake Recipe
What you’ll need:
- 2 2/3 cups white sugar
- 1 3/4 cups all-purpose flour
- 5/8 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 medium eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tbsp fresh mint, finely chopped
- 1 cup coffee, hot
Time to get baking…
- Preheat oven to 350 degrees F (175 degrees C).
- Flour and grease 12 cupcake tins.
- Using a mixer, mix the sugar, flour, cocoa, baking soda, baking power and and salt.
- Add the eggs, milk, oil and vanilla into the same bowl.
- Mix for three minutes on medium speed.
- Stir in the hot coffee and chopped mint. IMPORTANT: This batter is quite thin, so resist the temptation to add more flour. Pour into the prepared tins, filling each tin about 3/4 full.
- Bake 30 to 35 minutes, or until a toothpick comes out clean.
I would love for you to pin this to your favorite Pinterest Board…
Micki Kosman
www.theparentspot.com
Facebook – Twitter – Pinterest
Thank you Micki – I really want to try these soon.
I have some other fabulous Guest Posts lined up next week,
and then – fingers crossed – I will be BACK.
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Nana Diana says
Oh My Gosh- Those look wonderful!!! Hope your wrist is better soon and you can get your MRI approved quickly- xo Diana
View CommentMarty@A Stroll Thru Life says
Oh wow, these look sooooooo pretty and sound so good. Thanks for the recipe. Hugs, marty
View Commentsonny says
wow, those look delish.. I;d just leave them on display as a thing of beauty.. cant have sugar anyway:(
get better soon Barb.. sending healing energy your way…
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