Sunday, March 24, 2019

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING



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.

INGREDIENTS:

FOR THE CUPCAKES:
  •  ½ cup brewed coffee, at room temperature
  •  1½ teaspoons espresso powder
  •  ½ cup whole milk
  •  1 teaspoon vanilla extract
  •  1⅓ cups all-purpose flour
  •  ⅓ cup unsweetened cocoa powder
  •  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


DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
  2. 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.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
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full recipe here: browneyedbaker.com