Indulge in the perfect blend of chocolate and coffee with these Mocha Cupcakes topped with rich and creamy Chocolate Espresso Buttercream. It's a coffee lover's dream in cupcake form!
Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 tsp baking powder. 1 and 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot brewed coffee. 1/4 cup instant espresso powder. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/2 cup unsweetened cocoa powder. 2 tsp pure vanilla extract. 1/4 cup heavy cream. 1/4 cup brewed coffee, cooled.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners. In a mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. In a small bowl, dissolve the instant espresso powder in the hot brewed coffee. Add this coffee mixture to the batter and mix until smooth. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the Chocolate Espresso Buttercream, beat the softened butter until creamy in a mixing bowl. Gradually add the powdered sugar and cocoa powder, mixing until well incorporated. Add the vanilla extract and heavy cream and beat until the frosting is fluffy and smooth. Dissolve the brewed coffee in a separate bowl and gradually add it to the frosting, mixing until you achieve the desired espresso flavor. Once the cupcakes are completely cooled, frost them with the Chocolate Espresso Buttercream using a piping bag or a spatula. Decorate as desired with chocolate shavings or coffee beans. Serve and enjoy your delicious Mocha Cupcakes with Chocolate Espresso Buttercream!
Prep Time: 20 minutes
Cook Time: 18-20
Thee Sabbath Years
