Description
Indulge in these Mocha Cupcakes with Coffee Frosting, a rich and decadent treat perfect for coffee lovers! These fluffy chocolate-coffee cupcakes are infused with espresso and topped with a smooth, creamy coffee buttercream. Perfect for dessert, brunch, or an afternoon pick-me-up!
Ingredients
Units
Scale
For the Mocha Cupcakes:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) brewed espresso or strong coffee, cooled
- 1/2 cup (120ml) buttermilk
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coffee Frosting:
- 1 cup (230g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 2 tablespoons brewed espresso or strong coffee, cooled
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture. Stir in cooled espresso.
- Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
Make the Coffee Frosting:
- Beat butter until creamy, then slowly mix in powdered sugar.
- Add espresso, vanilla, and a pinch of salt, beating until smooth and fluffy.
- Pipe or spread onto cooled cupcakes.
Notes
- For extra coffee flavor, add 1 teaspoon of espresso powder to the cupcake batter.
- Store cupcakes in an airtight container for up to 3 days.
- Garnish with chocolate shavings, cocoa powder, or a coffee bean for an elegant touch.
