Cake

Delicious Dark Chocolate Java Infused Cupcakes

Name: Delicious Dark Chocolate Java Infused Cupcakes
Prep time: 15 s
Total time: 15 s
Yield: 26
Ingredients: 2 cups granulated sugar; 1 3/4 cups plus about 3 tablespoons all-purpose flour; 3/4 cup dark cocoa; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup strong hot coffee; 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1/2 cup heavy cream; 2 tablespoons granulated sugar; 2 tablespoons corn syrup; 2 tablespoons buttersoftened

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

15 min

Servings

26 cupcakes

From the kitchen of blogger Type A Baker, these Delicious Dark Chocolate Java Infused Cupcakes are sure to give you a jolt of chocolate decadence!

Key Ingredients

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Ingredients

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2 cups granulated sugar
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1 3/4 cups plus about 3 tablespoons all-purpose flour
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3/4 cup dark cocoa
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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2 large eggs
●
1 cup milk
●
1/2 cup vegetable oil
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2 teaspoons vanilla extract
●
1 cup strong hot coffee
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1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
●

1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
●
1/2 cup heavy cream
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2 tablespoons granulated sugar
●
2 tablespoons corn syrup
●
2 tablespoons butter, softened

Make It

Step 1

Heat oven to 350°F and get your cupcake tins ready to go! Mix together 2 cups sugar, 1 3/4 cups flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs, milk, oil and vanilla and beat on medium speed of for about 2 minutes. With mixer on low, stir in hot coffee (batter will be very thin). Pour batter into prepared pans; fill liners ¾ full. Sprinkle approximately 7-8 dark chocolate morsels into each cupcake tin.

Step 2

Bake 16-20 minutes for cupcakes (30 to 35 minutes for round pans), or until toothpick center comes out clean. Remember, there are melted chocolate chips in the middle! Cool cupcakes for around 10 minutes before removing from tin and let cool completely. Batter makes approximately 26 cupcakes. For mini-cupcakes, bake only around 12 minutes.

Step 3

Make frosting while cupcakes are cooling, it needs time to set and harden a bit before piping onto the cupcakes. In a small saucepan, mix together cream, 2 tablespoons sugar, and corn syrup. Heat over medium flame until sugar has dissolved and mixture is HOT (not boiling!). Pour over 1 1/3 cups chocolate morsels and let sit for 2 minutes then stir until chocolate has melted and combined. Add butter and stir until combined. Let frosting sit at least 20-30 minutes stirring occasionally until desired firmness.

Tips

HELPFUL HINT:

If you coat the chocolate morsels in about 3 tablespoons of flour before dropping them in the batter, they will bake suspended in the mixture rather than falling to the bottom! Remember this especially when making cheesecakes!