MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
Sabtu, 22 Juni 2019
Edit
These mocha cupcakes are a chocolate and coffee lover’s dream come true. If you can’t get your day going without your favorite cup of coffee, you’re in luck.
I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.
INGREDIENTS:
FOR THE CUPCAKES:
FOR THE ESPRESSO BUTTERCREAM FROSTING:
US CUSTOMARY - METRIC
DIRECTIONS:
for full recipes please see : www.browneyedbaker.com
I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
I love this recipe because it’s incredibly low maintenance in terms of preparation. I used my hand mixer and had these babies into the oven less than 30 minutes after I got started. I am absolutely infatuated with the texture of the cupcake – it’s so incredibly soft and tender, with not even a hint of dryness. It’s basically the perfect cupcake and I’m dying to think of other recipes to use the same base recipe.
INGREDIENTS:
FOR THE CUPCAKES:
- ½cupbrewed coffee, at room temperature
- 1½teaspoonsespresso powder
- ½cupwhole milk
- 1teaspoonvanilla extract
- 1⅓cupsall-purpose flour
- ⅓cupunsweetened cocoa powder
- 1teaspoonbaking powder
- ½teaspoonbaking soda
- ¼teaspoonsalt
- ½cupunsalted butter, at room temperature
- ½cupgranulated sugar
- ½cuplight brown sugar
- 1egg(at room temperature)
FOR THE ESPRESSO BUTTERCREAM FROSTING:
- 1cupunsalted butter, at room temperature
- 2½cupspowdered sugar
- 1½teaspoonsvanilla extract
- 1½teaspoonsespresso powder
US CUSTOMARY - METRIC
DIRECTIONS:
- 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.
- ...........................
for full recipes please see : www.browneyedbaker.com
