Mocha Cupcakes with Espresso Buttercream Frosting
User Reviews
4.6
Mocha Cupcakes with Espresso Buttercream Frosting
Description
This recipe creates mocha cupcakes made from a mixture of brewed coffee, espresso powder, milk, and vanilla, combined with cocoa powder, flour, baking powder, baking soda, and salt. Butter and sugars are creamed together before incorporating the dry ingredients and coffee mixture, producing a smooth batter. Baking at 350°F yields moist cupcakes with a tender crumb and deep chocolate-coffee flavor.
The espresso buttercream frosting mixes unsalted butter, powdered sugar, vanilla, and espresso powder into a fluffy, rich topping. The frosting's espresso intensity complements the chocolate in the cupcakes, creating layers of coffee note throughout the dessert.
Ideal for occasions where coffee-flavored sweets are appreciated, these cupcakes work well alongside a cup of coffee or as a dessert. The balanced bitterness from cocoa and espresso provides depth without overpowering sweetness, appealing to those who enjoy nuanced flavor profiles in baked goods.
Nutritional information is provided per cupcake, helpful for dietary tracking or portion control.
Ingredients
For the Cupcakes:
- ½ cup coffee brewed, at room temperature
- 1½ teaspoons espresso powder
- ½ cup milk whole
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ⅓ cup cocoa powder unsweetened
- 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
For the Espresso Buttercream Frosting:
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons espresso powder
Instructions
- 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).
Notes
- Nutritional values are based on one cupcake serving given the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 83mg | 3% |
| Potassium | 100mg | 2% |
| Sugar | 31g | 62% |
| Vitamin A | 560IU | 11% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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