Let’s eat cupcakes! So these were my birthday cake cupcakes. The fam got together for a little poolside bbq last weekend and these were the perfect cupcakes for the occasion. The cake is very light, moist and chocolatey while the coffee buttercream is so finger-licking delicious and not overly sweet like some buttercreams tend to be so they were definitely a winner and everyone loved them! And they were soo simple to make
Mocha Cupcakes with Espresso Buttercream Frosting
Makes 12 cupcakes
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup unsweetened dark cocoa powder (Hershey’s)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup – 1 tbsp milk
- 1 tbsp hot water
- 1 tbsp instant espresso powder
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Directions: Preheat oven to 325F. In the bowl of electric mixer, combine all the ingredients and beat to just combine. Divide between prepared muffin cups and bake for 26-29 mins. Let cool completely before frosting.
- 1 cup butter, softened (2 sticks)
- 2 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
Directions: In a small bowl, combine the vanilla and espresso powder and stir until the espresso has completely desolved.
In a large bowl using your stand mixer (or hand mixed!), cream the butter on medium high-speed for about 5 mins (scraping the sides every now and then). Reduce the speed to low and start adding the powder sugar (a little at a time). Once all the powdered sugar has been incorporated, turn the speed to medium high and mix until fluffy. Add the vanilla espresso and beat to combine. Frost the cooled cupcakes.
Frosting Recipe Source: Brown Eyed Baker