Mousse Stuffed Espresso Cupcakes With Cappuccino Butter Cream Frosting Recipes

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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

ESPRESSO CUPCAKES



Espresso Cupcakes image

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
1 teaspoon instant espresso coffee powder
1 container Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

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.

CAPPUCCINO MOUSSE



Cappuccino Mousse image

Have a cup of cappuccino, creamy dessert mousse.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 6

1 cup milk
3/4 cup cold strong coffee
1 package (4-serving size) vanilla instant pudding and pie filling mix
2 tablespoons sugar
2 cups whipping (heavy) cream
1/4 cup sugar

Steps:

  • In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
  • In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
  • Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

Nutrition Facts : Calories 375, Carbohydrate 32 g, Cholesterol 90 mg, Fiber 0 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg

CAPPUCCINO CUPCAKES



Cappuccino Cupcakes image

Coffee and vanilla frosting crown cinnamon spiced cappuccino cupcakes. Taken from a magazine, and if you like your coffee in the morning, then give these a try. :)

Provided by OzMan

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup brewed coffee
1 1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup prepared vanilla frosting

Steps:

  • Heat oven to 350°F.
  • Line 12 muffin cups (standard size).
  • In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
  • Beat butter and sugar about 2 minutes until light colored and smooth.
  • Add eggs one at a time, beating well after each egg.
  • On low speed, add flour mixture, alternating with brewed coffee.
  • Fill each muffin cup with 1/3 cup each.
  • Bake at 350°F for 25 minutes, or firm to the touch.
  • Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
  • While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
  • Stir until coffee is dissolved.
  • Stir in vanilla frosting until blended and no streaks remain.
  • Frost cupcakes.

Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 107.8, Carbohydrate 26.8, Fiber 0.5, Sugar 12.7, Protein 3.1

MOUSSE STUFFED ESPRESSO CUPCAKES WITH CAPPUCCINO BUTTER CREAM FROSTING



Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting image

This recipe was made at a request. My friend Ann saw on the Food Network some one had made a coffee flavored chocolate cake with some sort of cappuccino frosting. She requested that I make her those cup cakes, however I searched the Food Network's site and couldn't find the recipe she was talking about! So, I ended my search and decided to experiment and see if I could make my own recipe based off of her request. The below recipe is my (gooey) take on the random recipe described to me by Ann at 9 pm on a random weekend night. ENJOY!!

Provided by Maggie May Schill @NakedMaggie

Categories     Cakes

Number Of Ingredients 25

FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE
1 1/2 cup(s) unsalted butter, softened
1 1/4 cup(s) unsweetened coco powder
1 1/4 cup(s) hot water
3 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
2 1/4 cup(s) sugar
4 large eggs (room temp!)
1 1/4 teaspoon(s) pure vanilla extract
1 cup(s) sour cream
1/4 cup(s) espresso powder
FOR CHOCOLATE MOUSSE
5 ounce(s) bitter sweet chocolate, chopped finely
2 1/2 tablespoon(s) unsalted butter, cubed
3 - eggs, separated
1 1/2 cup(s) whipping cream
1/8 cup(s) sugar
FOR CAPPUCCINO BUTTER CREAM FROSTING
1/2 cup(s) unsalted butter, softened
16 ounce(s) confectioner's sugar
2 tablespoon(s) whipping cream
2 teaspoon(s) vanilla extract
4 tablespoon(s) cooled cappuccino

Steps:

  • Cake Preparation: 1-Preheat oven to 350'F 2-whisk together cocoa powder, espresso powder and hot water 3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside. 4-heat sauce pan over medium heat once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated 5-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing. 6-Add eggs, one at a time, making sure each is fully mixed in before adding the next. 7-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches. 8-Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food. 9-Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean.
  • Preparation for Mousse: 1- Whip cream until peaked. Refrigerate for 1 hour. 2- Melt chocolate over medium heat in a double boiler. Once completely melted pour melted chocolate over butter. Once butter is melted add your espresso and mix completely. 3- Beat egg whites into soft peaks, while adding sugar gradually. 4- Stir yolks into melted chocolate. Mix completely. 5- Fold in a 3rd of your cooled whipped cream, then fold into half your egg whites. Alternate folding in cream and egg whites until completely incorporated. 6-Chill for 2 hours.
  • Frosting Preparation: BEAT IT ALL TOGETHER!!! >:-D
  • Assembly time!!! 1-Once cupcakes are cooled, core them with a paring knife or cupcake corer. If you are using a pairing knife, be sure to not remove more than a little less than an inch deep worth of core from the cakes. 2-Spoon your chilled mousse down the hollowed out cupcake cores. Pack loosely, as to not damage your cakes. Spread excess mousse over the cake as a dirty frost. 4-With a pastry bag, or frosting gun, cover up the hole in the cakes with your cappuccino butter cream. 5-Dust with espresso powder to garnish. (optional)

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