MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Cupcake MoCCA is coffee infused with espresso, smooth chocolate flavor, and topped with espresso thorny buttercream frosting.

This mocha cupcake is a chocolate and coffee lover's dream come true. If you can't continue the day without a cup of your favorite coffee, you're in luck.

I might even go further by suggesting that you should skip your morning cup of coffee or travel to Starbucks and have one of them. The cake part itself gives a delicate balance between light chocolate and a little coffee cream. Don't overdo it at both ends of the spectrum, and the combination produces a smooth and clean taste, which is perfect for topping with espresso spiny buttercream.

I like this recipe because it's very low maintenance in terms of preparation. I used my hand mixer and put the babies in the oven less than 30 minutes after I started. I am really crazy about the texture of the cupcake - very soft and soft, even without the slightest drought. This is basically a perfect cupcake and I would love to think of another recipe to use the same basic recipe.

As usual, I try to achieve at least a 1: 1 ratio from frosting to cake when freezing my cupcake. Frosting daydreaming, huh? I can eat it with a spoon, straight from the bowl. I piled too high!

I have mentioned many times that I am not a big coffee drinker, mainly because I don't like the taste of black coffee, so I need to check it with all kinds of cream and sugar to enjoy it, and I think if I would do that, I might just have dessert ... oh wait.

This mocha cupcake is very suitable for my desire to drink coffee. Sugar? Check. Cream? Check.

Even though I don't drink coffee, I really, VERY LOVE this cupcake, and I'll bet that many of you will too!

INGREDIENTS:
FOR CUPCAKES:

•  ½ cup of coffee brewed, at room temperature
•  1½ teaspoons espresso powder
•  ½ cup of milk
•  1 teaspoon of vanilla extract
• 1 versatile cup of all-purpose flour
•  ⅓ cup unsweetened cocoa powder
•  1 teaspoon of developer powder
•  ½ teaspoon of baking soda powder
•  ¼ teaspoon of salt
•  ½ cup unsalted butter, at room temperature
•  ½ cup of granulated sugar
•  ½ cup of pink sugar
•  1 egg (at room temperature)

FOR FROSTCREAM ESTIMATING ICE CREAM:

•  1 cup of unsalted butter, at room temperature
•  2½ cups of powdered sugar
•  1½ teaspoons of vanilla extract
•  1½ teaspoons espresso powder

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Cover a standard-size muffin can with a paper liner.
2. Make Cupcakes: In a measuring cup, shake the espresso powder into the brewed coffee until it is completely dissolved. Add milk and vanilla extract; set aside.
3. In a medium bowl, stir in flour, cocoa powder, baking powder, baking soda, and salt.
4. With an electric mixer at medium speed, beat the butter and sugar until light and smooth, about 3 minutes. Add eggs and beat until mixed. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additional coffee mixes, mix each until only combined. Using a rubber spatula, stir the last batter to make sure everything is attached.
5. Fill a muffin about two-thirds full with batter in each cup. Bake for 17 to 20 minutes, or until the toothpicks inserted in the center of the cupcake comes out clean. Refrigerate completely before freezing the cupcake.
6. Make the Frosting: In a small bowl, shake the espresso powder into vanilla until it dissolves; set aside.
7. Using a mixer stand shaker, shake the butter at medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add powdered sugar little by little, wait for most of it to be added before adding more. After all the powdered sugar has been added, rub the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to stir at medium-high speed until it is completely fused, rub the sides as needed. Frozen the cupcake as you wish.

This recipe is inspired by browneyedbaker

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