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.
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.
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
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.
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.
By Sailu Published:
A favorite among cupcake recipes is today's Mocha cupcakes with espresso buttercream frosting, A great holiday dessert with perfect balance of flavors.
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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