Mochaccino Cupcakes Recipes

MOCHACCINO CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes. Coffee Buttercream
• Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACCINO CUPCAKES

Steps:

• Line 30 muffin cups with paper bake cups.
• Preheat oven to 350 degrees.
• Line muffin cups with 30 cupcake liners.
• In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt.
• Stir together the espresso powder and hot water.
• In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
• Scrape side of bowl; beat for 2 minutes more.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition must until combines.
• Stir in chocolate pieces.
• Spoon batter into prepared muffin cups, filling each about three-fourths full.
• Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until tops spring back when lightly touched.
• Cool cupcakes in muffin cups on wire racks for 5 minutes.
• Remove cupcakes from muffin cups.
• Cool completely on wire rack.
• Using a pastry bag fitted with a star tip, pipe frosting onto cupcakes.
• Insert wafers.
• Dust with additional cocoa powder.
• In a large mixing bowl beat butter.
• Gradually add 1 cup confectioners' sugar, beating well.
• Stir together the espresso powder and hot water.
• Beat in 3 tablespoons of the coffee.
• Gradually beat in 3 cups additional confectioners' sugar.
• If necessary, beat in additional coffee until butter cream reaches a spreading/pipping consistency.

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).

MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

Steps:

• 1. Prepare cake according to the instructions on the box, substituting the water with coffee.
• 2. Add the sour cream and pudding, mix well.
• 3. Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
• 4. Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
• 5. Remove from oven onto a cooling wire rack to cool.
• 6. Dissolve instant coffee in heavy whipping cream.
• 7. Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
• 8. Slowly add the powdered sugar until desired consistency is reached.
• 9. Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.