Mini Mocha Mud Mouthfuls
Seven Green Apples
Seven Green Apples
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  • 60 g butter
  • 125 ml (1/2 cup) water
  • 2 t instant coffee granules (use good quality granules like Moccona)
  • 3/4 cup) raw sugar
  • 1/2 cup) unsweetened natural yoghurt
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/2 tsp vanilla extract (or coffee extract if you wish)
  • 1/2 cup) unsweetened apple purée
  • 1 cup) plain (standard) flour
  • 4 tsp baking powder
  • 2 litres) glass jug. Stir in the baking soda and set aside (the mixture will bubble & fizz but that’s all good).
  • 30 g butter
  • 60 g cream cheese (traditional not spreadable or lite)
  • 60 g unsweetened natural yoghurt
  • 2-3 cups icing sugar
  • 1-2 tsp coffee extract
  • 100 g dark chocolate coated coffee beans
  • 2 cups of icing sugar (sifted) and beat. You may need more, depending on how thick your yoghurt is. Add sufficient icing sugar to make a thick, pipeable icing that won’t slide off the cupcake. I use the full 3 cups Once the frosting is thick and fluffy, scoop into an icing bag. There are really good instructions here for how to use an icing bag. I picked up the awesome trick on twisted the bag by the nozzle and tucking it in – that is the end of icing (we tend to call frosting “icing” here in NZ so I have used both terms interchangeably) dribbling over the floor, my slippers, the dog’s back and into the pots in the semi-open drawers.
  • 60 g cream cheese (so you will have 120 g cream cheese in total). I find the yoghurt makes the icing/frosting less sweet.



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