Mocha Cupcakes
Mocha is a unique delicious combination of chocolate and coffee flavors. Soft and moist mocha cupcakes topped with espresso buttercream frosting. Garnish with chocolate covered coffee beans for a sweet crunch.
Servings: 13
Ingredients
- 1 ½ cup all-purpose flour (200 g)
- ¼ cup unsweetened cocoa powder (20 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter (113 g) softened, room temp
- ¾ cup granulated sugar (150 g)
- ½ cup brown sugar (100 g) packed
- 1 tsp pure vanilla extract
- 2 large eggs room temp
- ½ cup sour cream (120 g) room temp
- ½ cup strong coffee or espresso, room temp
- 1 Tbsp instant espresso powder
Espresso Buttercream:
- ½ cup unsalted butter (113 g) softened, room temp
- 3 cup confectioners' sugar (345 g)
- 3 Tablespoon heavy cream or milk
- 2 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 13 pieces chocolate covered espresso beans or chocolate covered coffee beans
Instructions
Cupcakes:
- Preheat oven to 350 °F. Line muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. *Sift mixture together if flour or cocoa powder are clumpy. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, brown sugar, and vanilla. Add eggs one at time on low speed. Scrape down sides of bowl as needed.
- In a separate bowl, combine sour cream, coffee, and espresso. On low speed, add the flour mixture in three additions, alternating with liquid mixture. Scrape down batter as needed to ensure thorough mixing. Mix on low speed until combined.
- Evenly divide batter among prepared cupcake tin, filling each cavity about ¾ full. Bake in preheated oven for 20-25 minutes until toothpick inserted in center of cupcake comes out clean.
- Cool in pan for 3 minutes. Then, remove cupcakes from tin. Cool to room temperature on wire racks.
Espresso Buttercream:
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream butter until smooth. Add half of confectioners' sugar. Mix on low speed until combined.
- Dissolve espresso powder in heavy cream. Add to mixing bowl along with vanilla and salt. Add remaining confectioners' sugar. Mix on low speed until combined. Scrape down bowl as needed. Increase to medium-high speed and beat until smooth and creamy. Use immediately.
Assembly:
- Prepare piping bag with desired piping tip. Spoon espresso frosting into the piping bag.
- Pipe buttercream over cooled mocha cupcakes. Garnish with chocolate covered espresso bean. Serve immediately.
Notes
Overtime, the frosting will create a crusty outer shell.
Nutrition
Calories: 626kcal | Carbohydrates: 85g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 240mg | Potassium: 243mg | Fiber: 4g | Sugar: 64g | Vitamin A: 584IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg