Mocha Cupcakes With Espresso Buttercream Frosting Recipes

Steps:

• Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Divide the batter evenly between the 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Steps:

• Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• Preheat the oven to 350 degrees and line a standard sized muffin tin with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Beat the butter and both sugars together on medium-high speed until light and fluffy. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
• Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
• Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.
• Mix the espresso powder into the vanilla until dissolved, set aside.
• Using the whisk attachment of a stand mixer (hand mixer is also fine), whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
• Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar is added, scrape the sides of the bowl and increase the mixer speed back to medium-high and whip until fluffy.
• Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

Steps:

• 1. 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
• 2. Espresso Buttercream Frosting Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder 1. Mix the espresso powder into the vanilla until dissolved; set aside. 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

Steps:

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
• Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
• For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
• Refridgerate for 6-7 days to keep fresh.