Mocha Butter Cupcakes With Mocha Butter Frosting Recipes

MOCHA CUPCAKES

Steps:

• Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium mixing bowl and stir together. (These are your dry ingredients.) Set aside.
• Combine the sugar, melted butter, and oil in a large mixing bowl and stir well to combine. Add the eggs and vanilla and mix vigorously.
• Stir half of the dry ingredients into the sugar-butter mixture until just incorporated. Mix in half of the coffee.
• Scrape down the sides and bottom of the bowl, then mix in the remaining dry ingredients and the remaining coffee. Stir until smooth. (The batter will be very thin.)
• Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack before frosting them.
• Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Add 4 tablespoons of milk, the cocoa powder, espresso powder, vanilla, and salt and beat to combine.
• With mixer on low, gradually beat in 2 1/2 cups of the powdered sugar. Turn mixer to medium and beat until frosting is smooth. Add add additional powdered sugar if frosting is too thin; if it's too thick add additional milk.
• Spread or pipe over the cooled cupcakes, then serve and enjoy.

BUTTER MOCHI CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
• Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
• Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
• Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

SPECIAL MOCHA CUPCAKES

Steps:

• In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, mix the eggs, coffee, oil, vinegar and vanilla.
• Add to dry ingerdients; mix well.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a small microwave-safe bowl, melt chips; stir until smooth.
• Add butter; beat until blended.
• Gradually beat in confectioners' sugar and coffee.
• Pipe frosting onto cupcakes.
• Top with sprinkles; gently press down.

MOCHA BUTTER CUPCAKES WITH MOCHA BUTTER FROSTING

Steps:

• Mocha butter Cupcakes:.
• Preheat oven to 350 F, line cupcake molders with paper baking cups.
• In a small bowl, sift together cake flour, baking powder and salt together.
• Using an electric mixer, cream butter together with sugar until light. Add vanilla extract and coffee powder. Add eggs one at a time, beating only until combined. Alternately add flour mixture and milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients.
• Fill the batter 3/4 full into the cupcake molders.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with mocha butter frosting. Makes 30 cupcakes.
• Mocha butter Frosting:.
• Using an electric mixer,beat the butter until light.
• Mix the coffe and rum together until coffee dissolves. Add this to the butter. Put in the powdered sugar and continue beating until blended. Add cream one tablespoons at a time, while beating the mixture at medium speed, adding more cream only as soon as the butter mixture has absorbed all of the cream.After adding all the cream, continue beating mixture until smooth and fluffy.
• Use immediately to frost cooled cupcakes.
• You can top this with chocolate chips, marshmallows and candy sprinkles.