MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

 

  • Cooking Time: 20 minutes
  • Servings: 12
  • Preparation Time: 30 minutes

Ingredients

  • For the cupcakes:
  • 1-1/3 all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ cup strong brewed coffee
  • 1½ teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, at room temperature
  • For the buttercream:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons espresso powder

Directions

  • 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 F. Line a standard-size 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, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
  • 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
  • To make the buttercream:
  • 1. Mix the espresso powder into the vanilla until dissolved; set aside.
  • 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. 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 of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
  • *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

Notes

Chocolate-coffee cupcakes topped with espresso-spiked buttercream. Perfect in place of your morning cup of coffee!

Website Credit: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/

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