Mocha Cupcake With Frosting Recipe

Ingredients

• 2 tablespoons instant coffee granules
• 6 tablespoons butter
• 3/8 cup sugar
• 1 tablespoon honey
• 1 cup water
• 1 5/8 cups cake flour
• 2 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 2 tablespoons milk
• 1 large egg, lightly beaten
• 3 cups powdered sugar
• 2/3 cup shortening
• 2 egg whites
• 1/2 teaspoon vanilla
• 1/2 cup nuts, chopped

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and place 20 paper baking cases in 2 muffin pans.
2. In a saucepan, combine 2 tablespoons instant coffee granules, 6 tablespoons butter, 3/8 cup sugar, 1 tablespoon honey, and 1 cup water. Heat gently, stirring until the sugar dissolves, then bring to a boil, reduce heat, and let simmer for 5 minutes. Pour the mixture into a large heatproof bowl and let it cool.
3. Once cooled, add 1 5/8 cups cake flour and 2 tablespoons unsweetened cocoa to the mixture. In a small bowl, dissolve 1 teaspoon baking soda in 2 tablespoons milk, then add to the mixture along with 1 large beaten egg. Beat everything together until smooth.
4. Spoon the batter evenly into the prepared paper cases.
5. Bake the cupcakes in the preheated oven for 15-20 minutes, or until they are well risen and firm to the touch. Remove from oven and transfer to a wire rack to cool completely.
6. For the frosting, in a mixing bowl, beat together 3 cups powdered sugar, 2/3 cup shortening, 2 egg whites, and 1/2 teaspoon vanilla with a mixer until fluffy.
7. Once the cupcakes are cool, spread the frosting on each cupcake and sprinkle with 1/2 cup chopped nuts.