As I was perusing Pinterest for cupcake inspiration this week, I found a pin from Better Homes and Gardens that featured a Mochacchino Cupcake with the cutest Pirouette cookie decoration. I love coffee (specifically Starbucks dark roast) and I thought this would be a great way to combine two of my favorite flavors (coffee and chocolate) into one amazing cupcake AND tweak it a bit to make it my own.
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For the cake, I used rum extract instead of vanilla as in the original recipe because….I mean RUM! Rum makes everything better and combined with chocolate and coffee, it’s a really nice, unexpected flavor. The cakes are really light and fluffy and soooo chocolatey.
I wanted the star to be the cake so I didn’t smother them with buttercream. Since the buttercream has a large amount of confectioner’s sugar in it, it’s VERY sweet. Personally, I don’t like a ton of sweet icing on a cupcake. That’s why I love the Italian Meringue Buttercream I usually use.
These cupcakes are so decadent and delicious that you’ll be making them over and over again. I HIGHLY encourage you to give this recipe a try and let me know what you think!