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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.
Yield: about 16 cupcakes
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:
For full directions you can go to browneyedbaker.com.
