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These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I’ve mentioned many times that I’m not a big coffee drinker, mostly because I don’t like the flavor of black coffee, so I need to doctor it up with all kinds of cream and sugar to enjoy it, and I figure if I’m going to do that, I might as well just have some dessert… Oh wait.
These mocha cupcakes are pretty much how I like to ingest my coffee. Sugar? Check. Cream? Check.
While I don’t drink coffee, I absolutely, positively LOVE these cupcakes, and I’m willing to bet that many of you will, too!
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
yield:
ABOUT 16 CUPCAKES
prep:
30 MINUTES
cook:
17 MINUTES
total:
1 HOUR
These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.
INGREDIENTS:
For the Cupcakes:
½ cup (120 ml) brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup (120 ml) whole milk
1 teaspoon vanilla extract
1⅓ cups (189 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113 grams) unsalted butter, at room temperature
½ cup (99 grams) granulated sugar
½ cup (99 grams) light brown sugar
1 egg, at room temperature
For the Espresso Buttercream Frosting:
1 cup (227 grams) unsalted butter, at room temperature
2½ cups (283 grams) powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
DIRECTIONS:
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
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