Mocha Molasses Cupcakes with Brandy Cream

Brandy makes a welcome appearance in this basic cream cheese frosting. This Brandy cream cheese icing is ideal for a variety of cakes, especially banana, apple, or carrot.

Today, am presenting you my favorite combination – Mocha Molasses Cupcakes With Brandy Cream Cheese Icing:

Mocha Molasses Cupcakes with Brandy CreamIngredients:

For the Cupcakes:

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 2 tablespoons molasses
  • 1 1/2 cup dark brown sugar
  • 1 large egg, room temperature
  • 1 1/4 cups strong black coffee, room temperature
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon salt


For the Brandy Cream Cheese Icing:

  • 100 grams butter, softened
  • 200 grams cream cheese, softened
  • 500-600 grams icing sugar
  • 5 tablespoons premium brandy


To Make the Mocha Molasses Cupcakes: 

  • Preheat oven to 350 F/ 180 C/ Gas Mark 4. Prepare muffin tins.
  • In a medium bowl beat the butter, sugar, molasses, and egg until fluffy. Whisk in the coffee.
  • In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
  • Beat in the wet ingredients and mix until well combined.
  • Spoon mixture into prepared muffin cups. Bake for 25 to 30 minutes (or insert tester to check out).

To make the Brandy cream cheese icing:

  • Whisk cream cheese and butter until smooth. Place bourbon and 500 grams icing sugar. Beat until creamy.
  • Add remaining icing sugar if a thicker consistency is needed.
  • Decorate the cupcakes with the icing and serve.