BRACH’S® Harvest Candy Corn Mocha Chocolate Cupcakes

Cupcake Ingredients

• 2 cups sugar
• 1¾ cups all-purpose flour
• ¾ cup cocoa powder natural, not Dutch process
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup coffee, boiling
• 72 pieces BRACH’S® Harvest Corn for garnish

Frosting Ingredients

• ½ cups butter melted
• ⅔ cups unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup heavy cream
• 1 teaspoon pure vanilla extract

Brach's Product

Cupcake Instructions

1. Heat oven to 350 F degrees. Line 24 muffin cups with standard sized cupcake liners.
2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Carefully stir in boiling coffee. The batter will be quite thin. Fill prepared cups ⅔ full with batter.
4. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on a wire cooling rack prior to frosting.

Frosting Instructions

1. Once butter is melted, stir in cocoa and mix until butter and cocoa have combined.
2. Next, using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add in vanilla and mix well.
3. Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar, one tablespoon at a time until desired consistency is reached.
4. Spread or pipe onto cakes or cupcakes as desired. Top each frosted cupcake with three pieces of BRACH’S® Harvest Corn.
5. Recipe Note: Makes 24 cupcakes

Recipe from Love From The Oven