Mochaccino Cupcakes Wcoffee Buttercream Frosting Recipes

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Mocha Cupcakes with Espresso Buttercream Frosting image

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

Provided by Michelle

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

½ cup brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup whole milk
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg (at room temperature)
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

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).

Nutrition Facts : Calories 329 kcal, Carbohydrate 41 g, Protein 2 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 83 mg, Sugar 31 g, ServingSize 1 serving

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