Mochaccino Cupcakes 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

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• Preheat oven to 350 degrees F. 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 sides 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 just until combined. 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 pans. Cool completely on wire racks.
• Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes. Coffee Buttercream
• Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading 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!

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.

MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

Steps:

• 1. Prepare cake according to the instructions on the box, substituting the water with coffee.
• 2. Add the sour cream and pudding, mix well.
• 3. Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
• 4. Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
• 5. Remove from oven onto a cooling wire rack to cool.
• 6. Dissolve instant coffee in heavy whipping cream.
• 7. Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
• 8. Slowly add the powdered sugar until desired consistency is reached.
• 9. Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

SPECIAL MOCHA CUPCAKES

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.