Spice Cupcakes with Mocha Frosting
Spice Cupcakes with Mocha Frosting might be just the dessert you are searching for. This recipe serves 15. One serving contains 391 calories, 5g of protein, and 14g of fat. This recipe is typical of American cuisine. If you have flour, baking soda, chocolate-covered coffee beans and candies, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. Users who liked this recipe also liked Mocha Cupcakes with Espresso Buttercream Frosting, Chocolate Zucchini Cupcakes with Mocha Frosting – Low Carb, and Spice Cupcakes with Maple Frosting.
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses.
Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes.
Garnish with coffee beans and candies if desired.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cupcakes works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.