MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat!
Provided by Kayti Lavergne
Categories Cupcake Corner
Time 28m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 Farenheit. And make a pot of coffee.
- Whisk together cocoa powder and hot coffee, set the bowl aside.
- Sift together dry ingredients in a medium bowl and set aside
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar.
- Add in room temperature eggs one at a time, being careful to not over-mix them.
- Alternate mixing the dry ingredients with the coffee and cocoa mixture until both are mixed in.
- Finally, add in the vanilla, milk, and sour cream. Mix until just combined.
- Fill the cupcake liners around 2/3 full. Do NOT fill them to the top.
- Bake 17-18 minutes or until a toothpick inserted comes out cleanly.
- Set out on cooling racks to cool completely before frosting.
- In a stand mixer fitted with the whisk attachment, whisk butter cream until it is pale and smooth (around 5 minutes)
- Slowly add in the powdered sugar in additions until it is completely mixed in
- Add the vanilla and the espresso powder and mix until incorporated.
- Decorate the cupcakes using a Wilton 2D tip, and create a swirl design.
- Drizzle the top of the frosting with Torani Caramel Sauce as desired
Nutrition Facts : Calories 411 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.
Provided by Michelle
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- 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.
- Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
- 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 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).
Nutrition Facts : Calories 329 kcal, Carbohydrate 41 g, Protein 2 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 83 mg, Sugar 31 g, ServingSize 1 serving
SPECIAL MOCHA CUPCAKES
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)
Provided by CandyH
Number Of Ingredients 18
Steps:
- Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 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. Divide the batter evenly between the 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside. 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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