Mocha Mousse Espresso Cupcakesrobynne Recipes

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• 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.
• 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 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

MOCHA MOUSSE ESPRESSO CUPCAKES~ROBYNNE

Steps:

• 1. Prepare and bake cake as directed on box. Allow to cool completely.
• 2. While cupcakes are cooling, add espresso powder to vanilla and let it dissolve. Mix the mousse ingredients together with a hand mixer until ingredients are incorporated and filling is creamy. Spoon mousse into a ziploc bag and seal. Refrigerate until ready to fill cupcakes.
• 3. When cupcakes are cool, take a paring knife and cut a circle in the top of the cupcake and gently lift and remove circle. Cut a bottom corner of the ziploc bag filled with mousse and squeeze mousse into the hole you made in the cupcakes. Place circle back on top of the filling. Don't worry that it stick up, you will never see it under the frosting. Do this to all the cupcakes. I had some pudding left over.
• 4. Dissolve espresso powder in vanilla. Combine frosting ingredients in a large bowl. Begin mixing on low speed until combined. Whip the frosting on high until fluffy and holds it's shape when peaks are formed. Be sure to taste the frosting, adding more espresso powder/vanilla as needed.
• 5. Frost cupcakes and top with chocolate sprinkles and espresso bean.