Chocolate Mocha Cupcakes

Chocolate Mocha Cupcakes (Adapted from Ellie Krieger)

For the batter

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch-processed cocoa, sifted
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 large eggs, lightly beaten
2 egg whites
1 tablespoon espresso powder
1 tablespoon hot water
1 1/2 cups plain yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 ounces chopped dark chocolate, melted

For the frosting

1 teaspoon espresso powder
1 teaspoons hot water
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon coffee liqueur

Preheat oven to 350

To make the batter

In a medium bowl, whisk together flours, cocoa, salt, baking soda and baking powder.

In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites - whisk to combine. In a small bowl, dissolve espresso powder in the hot water. Add the espresso mixture, yogurt, vanilla and sugar - mix until combined. Pour in the melted chocolate and mix into the batter.

Add the dry ingredients into the large bowl and stir just until combined. Evenly divide the batter between the batter of 16 muffin cups lined with paper liners. Since you will have empty wells in your muffin tin, fill them about 1/3 of the way with water before you place them in the oven to prevent scorching.

Bake until the tops spring back when lightly touched in the center, about 16-23 minutes. Remove and carefully turn out the cupcakes onto a wire rack to cool completely.

To make the frosting

In a small bowl, dissolve espresso powder in hot water.

In a medium bowl, add dissolved espresso powder, cream cheese, confectioners' sugar and coffee liqueur - beat with a mixture until smooth and creamy. Frost the cooled cupcakes.

Makes 16 cupcakes.

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