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Mazola Mochaccino Cupcakes

Mochaccino Cupcakes


If you have cooked or baked anything in your kitchen, chances are you have used some type of cooking oil either in liquid form (canola, olive or peanut), solid (Crisco or lard), or spray (Pam). Have you ever used corn oil? I will confess, I have never cooked or baked with corn oil, so when the folks at Mazola contacted me to see if I might want to try their product, I said “Sure!”

Mazola is running a campaign for healthier cooking and are challenging kitchen gurus to create a dish from their list of recipes or come up with something brand new to share with readers. I had a hard time choosing from such a varied collection. I wanted to try many of them, but finally settled on a baked good when my eyes saw their Mochaccino Cupcakes!

mazola corn oil-eatpicks

Coffee and chocolate? How could I go wrong with that?

I did set out to make the original recipe, but as you may come to learn, I tend to tweak as I go and this recipe was no exception. I added a little spin to give the taster a yummy surprise! Hope you enjoy it!

Mochaccino Cupcakes

Makes 12 cupcakes


2 cups flour + 1 tsp.

1 cup sugar

1 tsp. espresso powder

1 tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

3 oz. semi-sweet chocolate

¾ cup buttermilk

½ cup Mazola oil

2 eggs

2 tsp. vanilla extract

½ cup mini semi-sweet chocolate chips (optional)

12 Tbsp. chocolate pudding



2 cups powdered sugar

1 tsp. espresso powder

1 tsp. cocoa powder

¼ cup (1 stick) butter, softened

2 Tbsp. milk

1 tsp. vanilla


To make:

Preheat oven to 350 degrees.


Line muffin pan with paper liners.

 mazola cupcakes-coffee

Combine flour, sugar, espresso powder, baking powder, baking soda and salt in large bowl. Stir to combine well.


Break or cut chocolate into chunks. Place into microwave safe bowl and melt chocolate in 30 second increments until smooth. This usually will take 2 – 3 attempts. If you have a few lumps of chocolate, that is okay, when stirred it will melt completely.

 mazola cupcakes-wet ingredients

In separate bowl, whisk buttermilk, eggs, oil and vanilla until smooth. Add to dry ingredients and stir until well combined. Mix 1 tsp. of flour into the mini chips (this will help them stay suspended in the batter rather than sink to the bottom of cupcake) and fold into the batter. Divide batter into lined paper cups.

cupcake liner-mazola

Bake 20-25 minutes or until toothpick tests clean. Cool completely on wire rack.


Once cooled, take a small knife and cut a hole, ¾ of the way down in the center of the cupcake. Be sure not to go all the way to bottom! Carefully remove plug and fill with 1 Tbsp. chocolate pudding. Return cake plug and press down until even with top.



Combine sugar, cocoa powder & espresso powder.


In separate mixing bowl, cream butter. Add sugar mixture. While mixing, add vanilla and milk. Beat on medium speed until frosting comes together and is creamy.


I was pleasantly surprised at how moist these cakes turned out! Good enough to eat without the frosting! But who wants to skip the frosting?! The pudding center is a nice balance of chocolate to the coffee flavor. If you don’t want pudding, you don’t have to add it, I just thought it would taste good and it seemed to be a hit with the family, so I went with it.


I’m going to try this with my trusty banana bread recipe and see how if it turns up the moisture factor.

Really, the possibilities are endless!







Monday 25th of March 2013

These look and sound delicious. I think I would have to go for a chocolate frosting because my kids don't much like the coffee taste in their food. I love the addition of the pudding. I used corn oil one time for baking when I was out of everything else! Surprisingly, it came out very well. :)

Kelly @ Eatpicks

Monday 25th of March 2013

I agree Susi- I was pleasantly surprised by how moist these cupcakes turned out! I always use Olive or Canola oil...but this will be added to the rotation! :)

Jen @WorldMomsBlog

Monday 25th of March 2013

You read my mind! I just bought chocolate covered espresso beans this weekend. I had a craving for chocolate and coffee flavor (I don't even drink coffee!), and then I see these! Wow!!!!


Monday 25th of March 2013

These are perfect for the chocolate covered espresso beans! I wish I had some to garnish, since I didn't, I left the espresso powder in the frosting a bit chunky so that coffee flavor was really present!

Sisters From Another Mister

Monday 25th of March 2013

The girls have just informed me that we are TOTALLY making these today ... so my *ss does not thank you. On a side note, we will not photograph them because you put us to shame. btw, i still love you xxxx


Monday 25th of March 2013

The girls will love them!! You too!!! Even with the coffee flavor, they go GREAT with a nice hot cup of joe. And you should SO take pictures!! xoxox