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Chocolate Mochi Cupcakes

These chocolate mochi cupcakes take ordinary cupcakes to a whole new level. They're easy to make, slightly chewy, and great for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 cupcakes
Calories: 147 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
  • 3 tablespoons (30 grams, 1.06 ounces) unsweetened cocoa powder
  • Pinch of salt
  • 228 grams (8.04 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
  • 1 teaspoon baking powder
  • 2 tablespoons (28 grams, 0.99 ounces) melted butter or (25 grams, 0.88 ounces) neutral flavored oil, like vegetable oil)
  • 1 cup (250 ml/grams, 8.82 ounces) milk of choice
  • 2 eggs
  • ⅓ cup (102 grams, 3.60 ounces) sweetened condensed milk of choice
For the Frosting (optional) – you could also use store bought frosting
  • ¾ cup (200 grams, 7.05 ounces) butter, softened
  • 2 ½ cups (315 grams, 11.11 ounces) powdered sugar icing sugar, sifted
  • ½ cup (70 grams, 2.45 ounces) unsweetened cocoa powder
  • ¼ cup (62 ml/grams, 2.18 ounces) milk of choice
  • 1 teaspoon vanilla extract optional

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat oven to 180°C (356°F) and grease or line a 12 cup muffin pan with cupcake liners. (see note 1).
  2. In a large sized mixing bowl, combine the cocoa powder, salt, flour, and baking powder.
  3. In a separate medium mixing bowl, combine the melted butter (or oil), milk of choice, eggs, and sweetened condensed milk.
  4. Add the wet ingredients to the dry ingredients. Mix until there are no lumps and the mixture is smooth.
  5. 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.
  6. 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)
  1. 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.
  2. 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.
  3. Add the remaining icing sugar and cocoa powder. Beat until well combined. This may take about 3 to 4 minutes.
  4. 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.
  5. 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

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 Cholesterol 41mg (14%) Sodium 104mg (4%) Potassium 69mg (2%) Sugar 7g (14%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 147

% 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.