MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck.
I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.
As always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl. I pile it way high!
INGREDIENTS:
For the Cupcakes:
DIRECTIONS:
for full instruction please see : www.browneyedbaker.com
I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.
As always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl. I pile it way high!
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:
- 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.
- ..................................
for full instruction please see : www.browneyedbaker.com
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