Mochaccino Cupcakes

The recipe Mochaccino Cupcakes could satisfy your American craving in roughly 48 minutes. This recipe makes 30 servings with 200 calories, 2g of protein, and 5g of fat each. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 21 person have tried and liked this recipe. If you have instant espresso powder, unsweetened cocoa powder, semisweet chocolate, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced hor d'oeuvre. It is brought to you by Lady Behind the Curtain. With a spoonacular score of 10%, this dish is rather bad. Users who liked this recipe also liked Mochaccino, Mochaccino Milkshake, and Mochaccino Pudding.

Servings: 30

Preparation duration: 30 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line 30 muffin cups with paper bake cups.Preheat oven to 350 degrees.Line muffin cups with 30 cupcake liners.In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. Stir together the espresso powder and hot water. In a 2-cup glass measuring cup combine milk and coffee. Set aside.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition must until combines. Stir in chocolate pieces.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.Using a pastry bag fitted with a star tip, pipe frosting onto cupcakes. Insert wafers. Dust with additional cocoa powder.In a large mixing bowl beat butter. Gradually add 1 cup confectioners' sugar, beating well. Stir together the espresso powder and hot water.Beat in 3 tablespoons of the coffee. Gradually beat in 3 cups additional confectioners' sugar. If necessary, beat in additional coffee until butter cream reaches a spreading/pipping consistency.

 

Step by step:

1. Line 30 muffin cups with paper bake cups.Preheat oven to 350 degrees.Line muffin cups with 30 cupcake liners.In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. Stir together the espresso powder and hot water. In a 2-cup glass measuring cup combine milk and coffee. Set aside.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape side of bowl; beat for 2 minutes more.

2. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition must until combines. Stir in chocolate pieces.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

3. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes.

4. Remove cupcakes from muffin cups. Cool completely on wire rack.Using a pastry bag fitted with a star tip, pipe frosting onto cupcakes. Insert wafers. Dust with additional cocoa powder.In a large mixing bowl beat butter. Gradually add 1 cup confectioners' sugar, beating well. Stir together the espresso powder and hot water.Beat in 3 tablespoons of the coffee. Gradually beat in 3 cups additional confectioners' sugar. If necessary, beat in additional coffee until butter cream reaches a spreading/pipping consistency.

Nutrition Information:

covered percent of daily need