Table of Contents
Mocha Muffins: Preheat your oven to 375 degrees F (190 degrees C). Place oven rack in center of oven. Line 12 muffin cups with paper liners, or butter or spray with a non stick vegetable cooking spray. In a large bowl, whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.
Mocha Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder).
Grease two 9 inch round cake pans. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl.
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