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.
Prep
Time : 30 mins
Cook
Time : 17 mins
Total
Time : 47 mins
Servings : 16 cup
INGREDIENTS
FOR THE CUPCAKES
·
½cupbrewed
coffee, at room temperature
·
1½teaspoonsespresso
powder
·
½cupwhole
milk
·
1teaspoonvanilla
extract
·
1⅓cupsall-purpose
flour
·
⅓cupunsweetened cocoa powder
·
1teaspoonbaking
powder
·
½teaspoonbaking
soda
·
¼teaspoonsalt
·
½cupunsalted
butter, at room temperature
·
½cupgranulated
sugar
·
½cuplight
brown sugar
·
1egg(at
room temperature)
FOR THE ESPRESSO BUTTERCREAM
FROSTING
·
1cupunsalted
butter, at room temperature
·
2½cupspowdered
sugar
·
1½teaspoonsvanilla
extract
·
1½teaspoonsespresso
powder
INSTRUCTIONS
1. Preheat
the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
2.
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.
3.
In
a medium bowl, whisk together the flour, cocoa powder, baking powder, baking
soda and salt.
4.
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.
5. 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.
6. Make
the Frosting: In a small bowl, whisk the espresso powder into the vanilla until
dissolved; set aside.
7.
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).
NOTES
Nutritional
values are based on one cup cake
Recipe from browneyedbaker.
com
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