White Chocolate Chip Mocha Cupcakes with International Delight

If you follow me on Pinterest you already know I have a weakness for anything that combines coffee and dessert. These white chocolate chip mocha cupcakes came out of a rainy afternoon and a bottle of International Delight sitting in my fridge, and they have become one of the treats my kids ask for by name.

The base is a simple chocolate cupcake, but the trick is swapping some of the liquid for the mocha creamer. It gives the crumb a soft coffee-house flavor without making them taste bitter, which matters when little ones are eating them too. I fold white chocolate chips into the batter right before filling the liners so they stay whole instead of sinking.

For the frosting I keep it plain, a basic buttercream with a spoonful of the same creamer whisked in. It ties the whole thing together. Twelve cupcakes, about thirty minutes start to finish, and they disappear faster than that.

If dessert with a coffee twist is your thing, these pair perfectly with my vanilla hazelnut milkshakes, another sweet little treat that uses a flavored creamer to do the heavy lifting. Between the two, my kitchen smells like a coffee shop most weekends.

You can find more of our family favorite recipes over on Mom With a Dot Com, where I share the everyday meals and treats that actually get made in a busy house. If you make a batch of these, come back and tell me how they turned out.