MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING Recipes

These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked 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.

INGREDIENTS:
FOR THE CUPCAKES:

•  ½cupbrewed coffee, at room temperature
•  1½teaspoonsespresso powder
•  ½cupwhole milk
•  1teaspoonvanilla extract
•  1⅓cupsall-purpose flour
•  ⅓cupunsweetened cocoa powder
•  1teaspoonbaking powder
•  ½teaspoonbaking soda
•  ¼teaspoonsalt
•  ½cupunsalted butter, at room temperature
•  ½cupgranulated sugar
•  ½cuplight brown sugar
•  1egg(at room temperature)

FOR THE ESPRESSO BUTTERCREAM FROSTING:

•  1cupunsalted butter, at room temperature
•  2½cupspowdered sugar
•  1½teaspoonsvanilla extract
•  1½teaspoonsespresso 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.
• 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.
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