Chocolate Mochi Cupcakes
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Chocolate Mochi Cupcakes
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These chocolate mochi cupcakes take ordinary cupcakes to a whole new level. They're easy to make, slightly chewy, and great for any occasion.
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Ingredients
For the Cupcakes
- 3 tablespoons unsweetened cocoa powder 30 grams, 1.06 ounces
- Pinch of salt
- 228 grams glutinous rice flour mochiko flour or sweet rice flour, 8.04 ounces
- 1 teaspoon baking powder
- 2 tablespoons butter or (25 grams, 0.88 ounces) neutral flavored oil, like vegetable oil, melted, (28 grams, 0.99 ounces
- 1 cup milk of choice, (250 ml/grams, 8.82 ounces
- 2 egg
- ⅓ cup sweetened condensed milk of choice, (102 grams, 3.60 ounces
For the Frosting (optional) – you could also use store bought frosting
- ¾ cup butter softened, 200 grams, 7.05 ounces
- 2 ½ cups powdered sugar icing sugar, sifted, 315 grams, 11.11 ounces
- ½ cup unsweetened cocoa powder 70 grams, 2.45 ounces
- ¼ cup milk of choice, (62 ml/grams, 2.18 ounces
- 1 teaspoon vanilla extract optional
Instructions
For the Cupcakes
- Preheat oven to 180°C (356°F) and grease or line a 12 cup muffin pan with cupcake liners. (see note 1).
- In a large sized mixing bowl, combine the cocoa powder, salt, flour, and baking powder.
- In a separate medium mixing bowl, combine the melted butter (or oil), milk of choice, eggs, and sweetened condensed milk.
- Add the wet ingredients to the dry ingredients. Mix until there are no lumps and the mixture is smooth.
- Place mixture evenly in prepared muffin pan and bake in preheated oven for about 20 to 25 minutes or until lightly golden brown on top. To check if your cupcakes are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a cupcake. If it comes out clean then the cupcakes are cooked.
- Once baked, remove from oven and allow to cool in muffin pan for about 10 minutes before removing them and placing them on a wire cooling rack. Allow to cool completely.
For the Frosting (optional)
- Using an hand mixer or stand mixer, beat the butter on high speed until it becomes pale in color and thick. This should take about 3 to 4 minutes.
- Add half of the powdered sugar and cocoa powder. Beat, starting on a lower speed, gradually increasing the speed to high, for about 3 minutes.
- Add the remaining icing sugar and cocoa powder. Beat until well combined. This may take about 3 to 4 minutes.
- Add the milk and vanilla, beat starting on low speed (so that it doesn’t splash everywhere), gradually increasing the speed to medium/high, for about 1 to 2 minutes.
- Place mixture in piping bag and pipe frosting over cooled cupcakes.
Notes
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
Nutrition Information
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Serving
1 cupcake (does not include frosting)
Calories
147kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
(5%)
Cholesterol
41mg
(14%)
Sodium
104mg
(4%)
Potassium
69mg
(1%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1 cupcake (does not include frosting) | |
| Calories | 147kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 104mg | 4% |
| Potassium | 69mg | 1% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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