Mocha Brownie Cupcakes

It’s a cupcake, no, a brownie, no, a cupcake… It’s chocolate. And coffee. It’s “mocha”. Gail sent me this recipe for our baking date. It’s straight from the Hershey’s website where they call it a “European Mocha Fudge Cake”. As I was reading the recipe I decided that it looked suspiciously similar to a brownie recipe.

To save time, and, more importantly, to use these super cute cupcake wrappers, we baked them into cupcakes. Once baked, our suspicions were confirmed – little brownie cupcakes, browniecakes, cup-brownies. Cup-brownies? That should be right… Call them whatever you want, I will call them delicious. And Gail will back me up 110%

The real star here is the frosting. The mocha “frosting” is really just a coffee-flavored whipped cream topping. It’s amazingly light and sweet, like a sweet caffe latte. Once you pair the coffee topping with the dark chocolate brownie, delicious mocha love is born. Yes, ladies and gentleman, when chocolate and coffee fall in love and get married, that is where mocha comes from. (Be sure to tell all your children). I’m pretty sure Gail and I could have polished off that whole bowl of frosting alone, but we restrained ourselves… We deserve a frickin’ medal.

Mocha “Cupbrownies”

Printable Recipe

  • 1-1/4 cups (2-1/2 sticks) butter
  • 3/4 cup Cocoa
  • 4 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans (nope, we left these out)
  • COFFEE WHIPPED TOPPING (recipe below)

1. Heat oven to 350°F. Line two 12-cup cupcake pans with the prettiest liners you can find.

2. Melt butter in small saucepan. Remove from heat and add cocoa; cool slightly.

3. Beat eggs in large bowl until foamy. Add salt and vanilla, then gradually pour in sugar, beating well. Add cooled chocolate mixture and blend thoroughly.

4. Fold in flour. Stir in pecans. (if using)

5. Pour mixture into prepared pans.

6. Bake  about 18 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks to finish cooling.

7. Once cooled, frost with coffee topping. Refrigerate 1 hour or longer before serving. Store covered in refrigerator.


  • 1-1/2 cups cold whipping cream
  • 1/3 cup packed light brown sugar
  • 2 teaspoons powdered instant coffee

Whip cream with instant coffee until frothy, add brown sugar and continue to whip until stiff peaks form.

[Adapted from Hershey’s]

[ original post here ]


Snickerturtle Pie: Snickers Meet Turtles

This is a pie where a Snickers bar and turtle candy flavors meet and make a glorious baby. Then, their baby is frozen. And then, that baby will soon become your new favorite ice cream/pie/cheesecake. We’re about to have a chocolate, caramel, cheesy, vanilla mess on our hands. You ready?

Look at that delicious mess!

I got this recipe from a friend’s mom. She brought this pie to my Bridal Shower few years back, and I just about died! I saw heaven as soon as I bit into it. (I really hope that there’s frozen pies in heaven…keeping my fingers crossed.)

I hunted her down a few days after my shower and we finally got her mom to give up the recipe. I thought it was going to be this extensive recipe with some intimidating method that I was going to be afraid to try… thank goodness it was none of that. It is soooo easy! The hardest part is waiting for it to freeze.

Like 5 hours. But it’s worth it!

The first time I made it I inhaled it; no surprise there.

The next time I made it my dad and I wolfed it down in one sitting. Two forks, one pie, and a father-daughter conversation.

We plan to repeat that today. The pie is in the freezer – chillin’.


Snickerturtle Pie

The original pie crust is with graham crackers; I used an Oreo pie crust because that is all I had.

You will need:

1 1/4 cups graham cracker crumbs

1/4 cup butter, melted

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

1/3 cup smooth peanut butter

2 cups thawed whipped topping

1/2 cup chopped pecans, toasted and divided

1/4 cup caramel ice cream topping + more for drizzling on top

3 to 4 tablespoons melted chocolate for topping


In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.

In your electric mixer’s bowl beat together the cream cheese, sugar, and peanut butter. Mix well.

Toast the pecans over medium heat for 3 minutes on your stovetop – shake them frequently so they don’t burn.

Add in the whipped topping and half of the toasted pecans; blend well.

On the bottom of the cookie crust spread 1/4 cup of caramel ice cream topping.

Spread the cream cheese mixture on top of the caramel.

Freeze for 3 hours.Take out the pie and spread the rest of the pecans over the top.

Melt some chocolate and drizzle it with a spoon across the entire pie.

When done with the chocolate, get the caramel topping and drizzle some more.

Put it back in the freezer for another 1 to 2 hours.

Dig in!

Keep it frozen.

For more delicious recipes please hop over to Diethood.