Mochaccino Cupcakes With Coffee Buttercream Recipes

MOCHACCINO CUPCAKES

Steps:

• 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.

MOCHACCINO CUPCAKES WITH COFFEE BUTTERCREAM

Steps:

• For cupcakes:
• Pre heat oven to 350F.
• In a bowl, add all the dry ingredients for the cupcake. Stir and add all the wet ingredients and stir until evenly mixed.
• Grease cupcake liners and fill them up with batter upto ¾th full.
• Bake in 350 F oven for 18-20 minutes or until a toothpick inserted in the center of the cupcake comes out dry.
• Coffee Buttercream :
• In a mixing bowl, beat butter with an electric mixer until smooth. Add vanilla extract, a tbsp of black coffee and powdered sugar and mix. Now add the remaining black coffee but 1 tbsp at a time until you get the right consistency. I like to get a medium thick buttercream so it's easy to pipe onto cupcakes.
• Pipe the buttercream onto cupcakes in whichever way you like.
• Enjoy!