Recipe: Mocha Cupcakes with Espresso Buttercream Frosting

If you’re anything like us, this all too sweet sensation will take you back to the glory days of Aquanet, ripped acid wash jeans and rocking out to the delicious grooves of Def Leppard.

 

Mocha Cupcakes with Espresso Buttercream Frosting

Ingredients: Cupcakes

  • 1 and 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup of whole milk
  • 1/4 cup of your favorite coffee creamer (chocolate)
  • 1/2 cup strong brewed coffee
  • 1 1/2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, at room temperature

Directions: Cupcakes

  • Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
  • Preheat the oven to 350 degrees Fahrenheit. Line a standard-size muffin tin with paper liners.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
  • Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Remember, your butter has to be at room temperature, or else it won’t blend correctly. 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 and ending with the flour mixture. Make sure the whole thing is creamy smooth and blended well.
  • Divide the batter evenly between the 12 liners.
  • Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Ingredients: Frosting

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 1/2 teaspoons of the same coffee creamer you used earlier
  • 1 1/2 teaspoons espresso powder

Directions: Frosting

  • Mix the espresso powder into the coffee creamer until dissolved; set aside.
  • Using the whisk attachment of a stand mixer or an electric mixer, whip the butter on medium-high speed for five 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 coffee creamer mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides often.
  • Pipe frosting by using a 1M tip from Wilton or frost it on by hand.

Recipe: The Daily Evergreen

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