Buttermilk Chocolate Cupcakes with Mocha Buttercream Icing (Tutorial)

User Reviews

4.8

27 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    24

  • Calories

    278 kcal

  • Course

    Cake

  • Cuisine

    American

Buttermilk Chocolate Cupcakes with Mocha Buttercream Icing (Tutorial)

Moist chocolate cupcakes are topped with a creamy mocha buttercream icing. Perfect for both children and adults.

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Ingredients

Servings
  • 1 ½ cups sugar
  • 5 oz butter
  • 2 large eggs
  • 1 ⅔ cup flour (all-purpose)
  • 1 ¼ cups buttermilk
  • ¼ cup coffee (strong brew)
  • 1 ½ tsp baking soda
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 tsp instant coffee granules
  • cup cocoa powder (good quality, unsweetened)

Mocha Buttercream

  • 4 oz butter (at room temperature)
  • 5 cups confectioner's sugar (powedered/icing)
  • ½ cup cocoa powder (good quality unsweetened)
  • ¼ cup cold, strong coffee (you have the option to double this)
  • 1 tsp vanilla
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Instructions

Preheat oven to 350º F (175º C)

  1. Prepare cupcake tins with cupcake liners. In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, about 6 or 7 minutes, clearing sides and bottom of bowl with spatula every few minutes.
  2. Reduce speed to low and add eggs, buttermilk, coffee and vanilla.
  3. Then add baking soda, flour, salt, cocoa and coffee powder, beating until well mixed, constantly scraping sides of bowl with spatula.
  4. Increase speed to high and beat 2 minutes, scraping bowl once or twice more.
  5. Here is the first part of getting professional looking cupcakes at home: making them all the same size. I have tried with a measuring cup, but it is very difficult. What does work is a handy-dandy batter dispenser.
  6. Bake 18 to 20 minutes or until toothpick comes out clean.
  7. I like this recipe because the cupcakes are light yet don't rise too high so the tops do not need to be cut off.
  8. Make the buttercream: Beat the butter until soft, then adding the sugar, cocoa, coffee, and salt, and mix until creamy and smooth.
  9. Then continue to add more coffee until a soft spreadable or pipeable consistency is reached.
  10. The next step to professional looking cupcakes is the decorating.
  11. Fill a piping bag and use whichever tip you like ( I used a #2D tip) and slowly, but smoothly pipe out the frosting. (See my site for a tutorial.)

Notes

  • Omit the coffee if you want plain chocolate frosting.

Nutrition Information

Show Details
Serving 1cupcake Calories 278kcal (14%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 40mg (13%) Sodium 182mg (8%) Potassium 103mg (3%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 309IU (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 278 kcal

% Daily Value*

Serving 1cupcake
Calories 278kcal 14%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 40mg 13%
Sodium 182mg 8%
Potassium 103mg 2%
Fiber 2g 8%
Sugar 38g 76%
Vitamin A 309IU 6%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.8

27 reviews
Excellent

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