Mocha Cupcakes With Espresso Buttercream Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)



Mocha Cupcakes with Espresso Buttercream Frosting Recipe - (4.4/5) image

Provided by CandyH

Number Of Ingredients 18

ESPRESSO FROSTING:
11/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup strong brewed coffee
1 1/2 teaspoons espresso powder
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons espresso powder

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.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



Mocha Cupcakes with Espresso Buttercream Frosting image

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

1 1/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp espresso powder, adjust to taste
1/2 cup cocoa powder, unsweetened
1 cup hot coffee
1/2 cup butter (softened) , unsalted
1 1/4 cup sugar
2 large eggs, room temperature
1/4 cup sour cream, room temperature
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 1/2 tsp espresso powder , adjust to taste
1 Tbsp Torini Caramel sauce/cupcake, or make our homemade caramel sauce

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



Mocha Cupcakes with Espresso Buttercream Frosting image

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

½ cup brewed coffee, at room temperature
1½ teaspoons espresso powder
½ cup whole milk
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg (at room temperature)
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

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

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



Mocha Cupcakes with Espresso Buttercream Frosting image

From the source of Mocha Cupcakes with Espresso Buttercream Frosting

Provided by malinda sargent @GREEKROSE2005

Categories     Cakes

Number Of Ingredients 13

- 1-1/3 all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup strong brewed coffee
- 1½ teaspoons espresso powder
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, at room temperature

Steps:

  • 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 Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder 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. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE



Mocha Buttercream Chocolate Espresso Cake image

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Provided by Annacia

Categories     Dessert

Time 1h13m

Yield 16 serving(s)

Number Of Ingredients 20

4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

Steps:

  • FOR CHOCOLATE ESPRESSO CAKE:.
  • Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
  • Gradually add melted chocolate and continue beating for an additional minute.
  • Beat flour mixture into creamed mixture alternately with buttermilk.
  • Pour into prepared pans.
  • Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
  • Invert onto wire racks; remove wax paper. Cool completely.
  • Brush cakes with Coffee Glaze over cake layers.
  • Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  • FOR COFFEE GLAZE:.
  • Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
  • Stir until sugar and coffee are dissolved.
  • FOR MOCHA BUTTERCREAM FROSTING:.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Dissolve instant coffee in milk in glass measure.
  • Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
  • Beat in melted chocolate until blended, scraping occasionally.
  • Gradually beat in powdered sugar until light and fluffy.
  • Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1

More about "mocha cupcakes with espresso buttercream frosting recipes"

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
mocha-cupcakes-with-espresso-buttercream-frosting image
2018-04-03 Directions. Cupcakes. Mix the espresso powder into the brewed coffee until dissolved. Set aside to cool to room temperature. Preheat the …
From rodellekitchen.com
Servings 12
Category Dessert
  • Mix the espresso powder into the brewed coffee until dissolved. Set aside to cool to room temperature.
  • Whisk together the flour, Rodelle Gourmet Cocoa Powder, baking powder, baking soda, and salt.


COLD BREW COFFEE CUPCAKES WITH MOCHA BUTTERCREAM …
cold-brew-coffee-cupcakes-with-mocha-buttercream image
2020-08-19 How To Make Coffee Cupcakes With Mocha Buttercream Frosting. This cupcake recipe is super easy and has everything in it that gives that ‘good’ feeling, in under one hour you’ll have some delicious coffee-infused …
From ineedcoffee.com


CHOCOLATE MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM
chocolate-mocha-cupcakes-with-espresso-buttercream image
2012-01-22 Preheat the oven to 350 degrees 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 …
From carnaldish.com


MOCHA BUTTERCREAM FROSTING - MY CAKE SCHOOL
mocha-buttercream-frosting-my-cake-school image
Instructions. Mix the instant espresso coffee powder into the 1/4 cup of hot water, set aside to cool slightly. Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt. Add half of the powdered sugar and …
From mycakeschool.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM - CUPCAKE …
mocha-cupcakes-with-espresso-buttercream-cupcake image
2012-12-20 Method for making Mocha Cupcakes with Espresso Buttercream Frosting. Preheat oven to 175 C and line a 12 cupcake pan with paper liners. In a bowl, whisk together all the dry ingredients - all purpose flour, baking …
From sailusfood.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
2010-08-13 Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. For the buttercream: 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 ...
From tastykitchen.com
5/5


MOCHA CUPCAKES WITH COFFEE WHIPPED CREAM FROSTING - TWO SISTERS
2019-06-19 Instructions. Stir the instant coffee into the Milk until it is thoroughly mixed. Add the cake mix, coffee flavored milk, oil and egg yolks to the bowl and mix for two minutes. Add the cocoa powder and mix until combined. Spoon cake mix into cupcake liners. Bake the cupcakes in a 350 degree oven for 18-20 minutes.
From twosisterscrafting.com


MOCHA CUPCAKES RECIPE WITH ESPRESSO BUTTERCREAM FROSTING
May 14, 2019 - These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting. May 14, 2019 - These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting. Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


MOCHA CUPCAKES WITH CHOCOLATE & ESPRESSO BUTTERCREAM - MEALS …
2021-07-30 Make the Mocha Cupcakes: In a medium bowl, sift the flour, baking powder, baking soda, salt, and cocoa powder. Set aside. Stir the hot coffee, semi-sweet chocolate, and espresso powder together in a small bowl. Microwave in 15-second …
From mealsbymolly.com


THE BEST MOCHA BUTTERCREAM FROSTING - TWO SISTERS
2020-08-24 Mix a packet of Starbucks Instant French Roast Coffee with 1 teaspoon of very hot water. Stir until the coffee crystals are completely dissolved and then allow the mixture to cool. Add 1 cup of softened Butter to a mixer and then pour in the 1 teaspoon of concentrated coffee flavor. Now add 1/2 teaspoon of Vanilla Extract.
From twosisterscrafting.com


MOCHA COFFEE CUPCAKES WITH MOCHA BUTTERCREAM FROSTING
2017-02-02 Fill cupcake liners approximately two-thirds full and bake in 350-degree oven for 18-20 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
From kellylynnssweetsandtreats.com


BEST EVER MOCHA FROSTING - CRAZY FOR CRUST
2022-05-20 Combine the instant coffee or espresso with the hot water in a small bowl. Stir, and then let the mixture cool completely. Whisk the cocoa powder and powdered sugar in a mixing bowl. Cream the butter until smooth in a separate bowl with a hand mixer (or in a stand mixer). Slowly add the cocoa powder mixture.
From crazyforcrust.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
1½ teaspoons espresso powder 1 teaspoon vanilla extract ½ cup (1 stick) unsalted butter, at room temperature ½ cup granulated sugar ½ cup light brown sugar 1 egg, at room temperature Espresso Buttercream Frosting: (Makes enough to frost 12 cupcakes) 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar
From keeprecipes.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE
To make Buttercream: In medium bowl, dissolve 1 1/2 teaspoons espresso powder in 1 tablespoon water. Add butter, vanilla and powdered sugar; blend on low speed 1–2 minutes, until combined. Beat on medium speed 2 minutes, adding additional water 1 teaspoon at a time, until frosting is smooth and creamy. Pipe or spread onto cooled cupcakes.
From foodnewsnews.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE
2020-04-02 ½ enough brown sugar; ½ salted butter, at room temperature; 1 tablespoon of powder; 1 glass (at room temperature) ½ brewed coffee, at room temperature
From isfoodenak.blogspot.com


MOCHA CUPCAKES - PREPPY KITCHEN
2018-03-12 1. Add the wet ingredients into a large bowl and whisk together. 2. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine. 3. Add the wet ingredients the dry ingredients. 4. Distribute batter evenly to cupcake papers. 5.
From preppykitchen.com


MOCHA CUPCAKES - THE BEST EVER (& CHOCOLATE ESPRESSO …
2020-08-27 Baking The Cupcakes. Preheat the oven to 325 degrees, and fill your muffin tin with liners. Sift together your flour, baking powder, baking soda, and salt. Set aside. In a large pan over medium heat, melt your butter and stir in the cocoa powder until combined.
From lexisrose.com


CAFé MOCHA CUPCAKES | MY BAKING ADDICTION
2011-01-29 1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside. 2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended. 3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water.
From mybakingaddiction.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING – MY ROI LIST
2022-07-07 These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck.
From myroilist.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
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.
From bakespace.com


GUINNESS CHOCOLATE CUPCAKES WITH MOCHA GUINNESS BUTTERCREAM
2020-03-12 Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners …
From sallysbakingaddiction.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING | RECIPE CART
½ cup brewed coffee, at room temperature 1½ teaspoons espresso powder ½ cup whole milk 1 teaspoon vanilla extract 1⅓ cups all-purpose flour ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, at room temperature ½ cup granulated sugar 1½ teaspoons espresso powder ½ cup whole milk 1
From getrecipecart.com


MOCHA CUPCAKES (COFFEE CUPCAKES) - CAKEWHIZ
2018-06-27 Flavor variations for mocha cupcake recipe/ coffee cupcake recipe: To make mocha cupcakes from cake mix, use a chocolate cake mix and add 1-2 tbsp espresso powder and top off the cupcakes with coffee frosting.; To make white chocolate mocha cupcakes, replace fluffy mocha frosting with white chocolate buttercream frosting.; To make salted …
From cakewhiz.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM - A GRATEFUL GIRL
1/2 teaspoon salt. Beat the coffee, sugar, oil, eggs, vanilla, and vinegar together in a large bowl. Separately, in a small bowl, combine the flour, baking soda, salt, and cocoa. Combine wet and dry mixtures until well blended. Fill paper-lined muffin cups 2/3 full. Bake at 350* for about 20 minutes. Allow cupcakes to cool before frosting.
From agratefulgirl.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
2020-03-12 Make Cupcakes: In a measuring cup, shake the espresso powder into the brewed coffee until it is completely dissolved. Add milk and vanilla extract; set aside. Add milk and vanilla extract; set aside. In a medium bowl, stir in flour, cocoa powder, baking powder, baking soda, and …
From celebratingrecipes.blogspot.com


MOCHA CUPCAKES RECIPE WITH ESPRESSO BUTTERCREAM FROSTING
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
2019-04-06 Instructions : 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 ...
From uniquegiftstips.com


MOCHA CUPCAKES WITH SALTED CARAMEL FROSTING - MAMA NEEDS CAKE
Pour the wet ingredients into the dry ingredients. Combine hot water and the 2 tsp of instant coffee until dissolved. Add to bowl. Add in the buttermilk and stir together the ingredients until just combined. Don't over mix. Fill the cupcake liners about 3/4 of the way full and bake in the oven for 14-16 minutes.
From mamaneedscake.com


MOCHA FROSTING - SUSTAINABLE COOKS
2022-03-01 Allow to cool a bit before starting your frosting. In the bowl of a stand mixer, beat the butter on medium-high until it is soft and smooth. 1/2 cup butter. Reduce the speed to low and slowly add the powdered sugar 1/3 cup at a time. Allow the powdered sugar to incorporate before adding the next 1/3 cup.
From sustainablecooks.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM - RECIPE BY …
2021-08-18 Bake at 350 for 18-20 minutes. Six: In a stand mixer with the paddle attachment, beat the butter and confectioners’ sugar together until smooth. Seven: Increase the speed to medium-high until it becomes very fluffy and thick. Eight: Add your vanilla extract, salt and espresso and beat on medium-high speed.
From alpineella.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE
Nov 18, 2013 - Skip the chocolate and vanilla stand-by combo and go jazz your cupcakes up with java! These delicious caffeinated treats are sure to be a hit. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


MOCHA CUPCAKES: MOIST & DECADENT RECIPE - CHELSWEETS
2020-09-17 Begin by preheating oven to 350°F / 175°C. Place 12 cupcake liners in cupcake pan. Add 3/4 cup milk, 1/3 cup chocolate chips and 1 Tbsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.
From chelsweets.com


EASY MOCHA CUPCAKES WITH SALTED CARAMEL FROSTING - ZEST
2019-11-03 Instructions. Preheat oven to 350°F. In a medium bowl, lightly beat the eggs. Add in the milk, sour cream, oil and vanilla and whisk to combine. Add in cocoa powder, cake mix, espresso powder and using an electric mixer on medium, mix the ingredients together. You can opt to beat by hand for about 2 minutes.
From lemonsandzest.com


BEST MOCHA CUPCAKE RECIPE - HOW TO MAKE MOCHA CUPCAKES
2020-10-14 Make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set aside.
From thepioneerwoman.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
2020-09-29 Cupcake Directions: Preheat the oven to 350 degrees. Line a standard-size muffin tin with paper liners. In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved.
From sockfairies.blogspot.com


COFFEE CUPCAKES WITH MOCHA BUTTERCREAM FROSTING
2014-03-10 Preheat your oven to 350 degrees F. Line your cupcake pan with liners or grease with butter and flour. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar in a medium bowl. Whisk vigorously the oil, milk, coffee, eggs, and vanilla together in a large bowl.
From cookienameddesire.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING …
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 …
From smartrecipes99.blogspot.com


MOCHA CUPCAKES WITH COFFEE BUTTERCREAM - BAKING BITES
2014-02-24 Preheat oven to 350F. Line 12 muffin cups with paper liners. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, whisk together vegetable oil, sugar, eggs, vanilla extract and instant coffee power until completely combined. Whisk in one third of the flour mixture, followed by half of the ...
From bakingbites.com


COOKIES AND CREAM CUPCAKES (VEGAN) – MY ROI LIST
2022-07-07 Crushed Oreo’s are added to both the cupcake batter and the buttercream frosting to make these incredible cookies and cream cupcakes that really highlight the flavour of the cookies. For the creamy frosting, I used my perfect vegan vanilla buttercream recipe and just added crushed Oreo’s before generously piping it onto the cooled cakes.
From myroilist.com


MOCHA CUPCAKES RECIPE WITH ESPRESSO BUTTERCREAM FROSTING
Mocha Cupcakes Recipe with Espresso Buttercream Frosting. browneyedbaker.com Aksana. loading... X. Ingredients. For the Cupcakes: ½ cup ( 118.5 ml) …
From copymethat.com


CAFE MOCHA CUPCAKES – CHOCOLATE CUPCAKES WITH MOCHA FROSTING
2021-02-10 In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside. In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt. Then add the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes.
From midgetmomma.com


MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
2020-03-12 Make Cupcakes: In a measuring cup, shake the espresso powder into the brewed coffee until it is completely dissolved. Add milk and vanilla extract; set aside. Add milk and vanilla extract; set aside. In a medium bowl, stir in flour, cocoa powder, baking powder, baking soda, and …
From sweetrecipeideas.blogspot.com


Related Search