Mocha Cupcakes
User Reviews
5
Mocha Cupcakes
Description
The Mocha Cupcakes recipe blends all-purpose flour, sugar, cocoa powder, and leaveners with warm buttermilk, sour cream, eggs, hot coffee, and oil to create a smooth batter. Baking at 350°F forms a tender crumb with a subtle coffee-chocolate depth. The buttercream frosting incorporates butter, confectioners sugar, cocoa, espresso powder, vanilla, and cream, whipped to a light, spreadable consistency. Topped with melted dark chocolate and chocolate-covered espresso beans, these cupcakes offer a layered coffee and chocolate experience accented by the crunchy beans.
The coffee infusion in the batter enhances the chocolate while the buttercream's espresso powder adds a complementary roastiness. The texture is moist from the buttermilk and sour cream and creamy from the icing, making these cupcakes satisfying alone or alongside a cup of coffee or tea. They serve well at gatherings or as a special treat.
Notes mention that ganache can be adapted with various liquids like coffee or spirits to alter flavor. If chocolate-covered espresso beans are unavailable, simply drizzling ganache over the buttercream adds contrast. These options provide flexibility in finishing the cupcakes to personal preference.
Ingredients
INGREDIENTS
For the Cupcakes:
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- 3 tbsp cocoa powder nice quality
- 1 tsp kosher salt
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- ½ cup sour cream warm
- 1 cup buttermilk warm
- 3 egg large
- 1 1/4 cups coffee 300ml, strong, hot
- 1/2 cup water
- ¾ cup vegetable oil
For the Buttercream:
- 1/2 pound butter unsalted, room temperature
- 1 lb confectioners sugar
- 1/2 tbsp cocoa powder
- 1/2 tbsp espresso powder
- 1/2 tbsp vanilla extract
- 2 1/2 tbsp heavy cream
- 1/4 tsp kosher salt
For the Assembly:
- 1/2 cup chocolate covered espresso beans
- 1/2 cup dark chocolate chopped, melted, cooled
Instructions
INSTRUCTIONS
For the Cupcake Batter:
- Preheat oven to 350F.
- Add papers to a cupcake pan.
- Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients.
- Whisk to combine then mix on level 2 for two minutes.
- Distribute batter evenly to cupcake papers. Bake for about 15-20 minutes at 350F or until a toothpick inserted in the center comes out clean.
- Allow time to cool for 10 minutes to cool fully.
For the Mocha Buttercream:
- In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder.
- In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes.
- Beat in the confectioners sugar mixture slowly.
- Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip.
For the Ganache:
- Give chocolate a rough chop. Melt and allow to cool.
For the Assembly:
- Remove the core of the cupcake.
- Drizzle chocolate ganache.
- Pipe the buttercream.
- Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder.
Notes
- The ganache topping can be customized with coffee, brandy, or bourbon for different flavor profiles.
- If chocolate-covered espresso beans are not available, a drizzle of ganache atop the buttercream can provide a pleasant contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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