Kit kat mocha cupcakes with chocolate buttercream frosting. Absolutely to die for! In our household, kit-kats are our favorite halloween candy. So we figured we'd incorporate it into our favorite things to bake- cupcakes!
We found the recipe on this blog called Kitchen Karate. What's really cool is that this blog is actually written by a boy in college! We're thoroughly impressed by the genius behind these cupcakes- real coffee in the batter, kit kats in the batter and on the frosting, chocolate chips in the batter and melted into the frosting.... you get the idea, go bake them now before halloween's over!
Kit Kat Mocha Cupcakes
(makes 18 regular-sized cupcakes)
Ingredients:
Batter:
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
3/4 cup semi sweet chocolate chips
9 kit kat bars- chopped into 27 pieces
Batter:
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
3/4 cup semi sweet chocolate chips
9 kit kat bars- chopped into 27 pieces
Frosting:
3/4 cup butter, room temperature (1.5 stick)
3/4 cup butter, room temperature (1.5 stick)
2 cup confectioner's sugar
1/2 tsp vanilla
1/3 semi-sweet chocolate chips, melted
1/2 tsp vanilla
1/3 semi-sweet chocolate chips, melted
chopped kit kat bars
Directions:
1. Preheat to 350°F. Line cupcake pan with liners.
2. In medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.
3. In a stand mixer, beat the butter and sugars at medium speed until fluflly, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips.
4. Fill cupcake liners about 2/3 full. In each cupcake liner drop three Kit Kat chopped pieces, pressing down so only one side of the square is visible. You want them to be inside the cupcake while it's cooking. Bake for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. In the mean time, make the frosting. Beat the butter at medium speed until creamy. Add the confectioner's sugar 1/2 cup at a time, and beat well. Finally, beat in the vanilla and melted chocolate chips.2. In medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.
3. In a stand mixer, beat the butter and sugars at medium speed until fluflly, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips.
4. Fill cupcake liners about 2/3 full. In each cupcake liner drop three Kit Kat chopped pieces, pressing down so only one side of the square is visible. You want them to be inside the cupcake while it's cooking. Bake for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Frost the cooled cupcakes. Top the frosting with chopped kit kat bars. And enjoy!
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