Mocha Cupcakes With Espresso Buttercream Frosting
From twohot 11 years ago
- 50MINS to make
- Serves 12
I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. Read more 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 cupcakes themselves strike 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’ve been trying a new method for making buttercream for cupcakes, and I think you’re going to love it as much as I do. It involves lots of whipping of the butter, and then really whipping the finished buttercream. It gives the frosting a very smooth texture and it melts in your mouth. And 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. See less
Ingredients
- 1-1/3 all-purpose flour shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 1 teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ¼ teaspoon salt shopping list
- ½ cup whole milk shopping list
- ½ cup strong brewed coffee shopping list
- 1½ teaspoons espresso powder shopping list
- 1 teaspoon vanilla extract shopping list
- ½ cup (1 stick) unsalted butter, at room temperature shopping list
- ½ cup granulated sugar shopping list
- ½ cup light brown sugar shopping list
- 1 egg, at room temperature shopping list
- espresso buttercream frosting shopping list
- 1 cup (2 sticks) unsalted butter, at room temperature shopping list
- 2½ cups powdered sugar shopping list
- 1½ teaspoons vanilla extract shopping list
- 1½ teaspoons espresso powder shopping list
How to make it
- 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
- 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. 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, ending with the flour mixture.
- 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
- Espresso Buttercream Frosting
- 1. Mix the espresso powder into the vanilla until dissolved; set aside.
- 2. 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 a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
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