Mocha Cupcakes with Espresso Buttercream Frosting

Daisy Jay

By
@human_naturedj

I have made these several times, and each time everybody loved them! If you're a fan of Mocha, you will fall in love, too.


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Comments:

Serves:

One dozen cupcakes

Prep:

10 Min

Cook:

30 Min

Ingredients

MOCHA CUPCAKES

1 1/3 c
all purpose flour
1/3 c
unsweetened cocoa powder (good quality is best)
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/2 c
whole milk
1/2 c
strong brewed coffee
1 1/2 tsp
espresso powder (aka instant espresso)
1 tsp
vanilla extract
1 stick
unsalted butter (room temperature)
1/2 c
granulated sugar
1/2 c
light brown sugar
1
egg (room temperature)

ESPRESSO BUTTERCREAM FROSTING

2 stick
unsalted butter (room temperature)
2 1/2 c
powdered sugar
1 1/2 tsp
vanilla extract
1 1/2 tsp
espresso powder

Directions Step-By-Step

1
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2
Preheat the oven to 350 degrees and line a standard sized muffin tin with paper liners.
3
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4
Beat the butter and both sugars together on medium-high speed until light and fluffy. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
5
Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
6
Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.
7
Mix the espresso powder into the vanilla until dissolved, set aside.
8
Using the whisk attachment of a stand mixer (hand mixer is also fine), whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
9
Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar is added, scrape the sides of the bowl and increase the mixer speed back to medium-high and whip until fluffy.
10
Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

About this Recipe

Course/Dish: Other Desserts