Mocha Cupcakes with Espresso Buttercream Frosting


Mocha Cupcakes with Espresso Buttercream

mocha cupcakes with espresso buttercream frosting
Mocha Cupcakes with Espresso Buttercream

A favorite cupcake recipe where chocolate and coffee are a match made in heaven. You can never go wrong with this addictive combination. I made Mocha cupcakes with espresso buttercream frosting for a potluck party. These cupcakes that I adapted from Evil Shenanigans lovely blog provide a double dose of espresso flavor, both in the cupcake and frosting. The coffee flavor was just right without being too overpowering.

mocha-cupcakes
Chocolate Coffee flavored Cupcakes with coffee flavored buttercream frosting

A decadent concoction with a perfect balance of flavors and wonderful texture that works as a great holiday dessert.

mocha cupcake
Espresso Buttercream Frosting

Mocha Cupcakes with Espresso Buttercream Frosting

  Prepare time:
 Cook:
 Serves: 12

 Main Ingredients:

  •  flour
  •   espresso
  •   butter

 Ingredients

  •   Maida - 1 cup (all purpose flour)
  •   Baking powder - 1 tsp
  •   Baking soda - 1/2 tsp
  •   Salt - 1/4 tsp
  •   Sugar - 1/2 cup
  •   Brown sugar - 1/4 cup
  •   Cocoa powder - 1/3 cup (unsweetened, preferable dutch processed)
  •   Butter - 4 tablespoons butter, melted
  •   Buttermilk - 1/3 cup
  •   Egg - 1
  •   Egg white - 1
  •   Vanilla essence - 1 tsp
  •   Instant Coffee powder - 1 tbsps mixed in 3 tbsps hot water
  •   Espresso Frosting:
  •   4 tbsps butter, softened
  •   1 1/2 tbsps warm water
  •   2 tsps instant coffee powder
  •   1 tsp vanilla
  •   3 cups powdered sugar

Method for making Mocha Cupcakes with Espresso Buttercream Frosting

Preheat oven to 175 C and line a 12 cupcake pan with paper liners.
In a bowl, whisk together all the dry ingredients - all purpose flour, baking powder, baking soda, salt, sugar, brown sugar and cocoa powder. Keep aside.
In another bowl, beat the egg and egg white lightly with a fork. Add the buttermilk, melted butter, coffee mixture and vanilla essence. Mix well.
Pour this wet mixture into the dry ingredients and mix until there is no trace of flour and there aren't any lumps.
Pour the batter into each cupcake liner till 3/4th full. Bake in the pre-heated oven for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 3 mts. Transfer the cupcakes to a wire rack to cool completely.
To make the frosting, dissolve the instant coffee in warm water. Bring to room temperature. Beat butter, coffee mixture and vanilla essence on medium speed for 4 mts. Slowly add sifted powdered sugar and beat on low speed till all the powdered sugar has been added. Increase speed to medium high and beat for 2 mts until creamy, You can add a few drops of milk for a thinner consistency. Pipe onto the cooled cupcakes.

Tips

  •   While frosting the cupcakes, if you find that the buttercream is getting runny due to the heat of your palm, keep it in the fridge for few minutes and frost.

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Published:

A favorite among cupcake recipes is today's Mocha cupcakes with espresso buttercream frosting, A great holiday dessert with perfect balance of flavors.

7 thoughts on “Mocha Cupcakes with Espresso Buttercream Frosting

  1. Sailu, greetings! I have tried many meal recipes from your blog which always are a hit..latest was paneer capsicum..which we all loved. I have been baking past 5 years, never tried coffee cake, yesterday..no sooner did I read this, I made it (minus frosting) Made large 7 cupcakes. My daughter (8yrs) never eats cakes frm out or made by me much, but she loved these cupcakes she actually had 4 pcs! (2 yest and 2 today after meals, also asked me to make more) As a mother, you can definitely u/stand my happiness! Thanks for your lovely recipes accurate directions and yum pics. Do keep posting am sure there are many moms who benefit through your site. THanks!!!
    Best Rgds,
    Purnima.

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