Mocha Cupcakes with Espresso Buttercream Frosting
Mocha Cupcakes with Espresso Buttercream Frosting might be a good recipe to expand your side dish repertoire. This recipe serves 12. One portion of this dish contains around 1g of protein, 16g of fat, and a total of 313 calories. For 35 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 57030 people were impressed by this recipe. If you have light brown sugar, unsalted butter, vanillan extract, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of American food. It is brought to you by Brown Eyed Baker. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 5%, this dish is very bad (but still fixable). Similar recipes are Chocolate Espresso Cupcakes With Mocha Buttercream, Mocha Chocolate Chip Espresso Cupcakes, and Mocha Cake with Hazelnut Buttercream Frosting.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, at room temperature
1½ teaspoons espresso powder
½ cup granulated sugar
½ cup light brown sugar
2½ cups powdered sugar
¼ teaspoon salt
½ cup strong brewed coffee, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
½ cup whole milk
Equipment:
muffin tray
oven
whisk
measuring cup
toothpicks
stand mixer
bowl
Cooking instruction summary:
1. To make the Cupcakes: 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.6. To make the Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.7. 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.Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
Step by step:
To make the Cupcakes
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.
5. 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.
6. 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.
To make the 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.
3. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
Nutrition Information:
covered percent of daily need
