mocha cupcakes with espresso buttercream frosting

★★★★★ 1
human_naturedj avatar
By Daisy Jay
from Union City, CA

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.

★★★★★ 1
serves One dozen cupcakes
prep time 10 Min
cook time 30 Min

Ingredients For mocha cupcakes with espresso buttercream frosting

  • 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

How To Make mocha cupcakes with espresso buttercream frosting

  • 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.

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