Mocha Cupcakes with Espresso Buttercream

Anytime I need to bring a dish to pass I always go for a dessert. That dessert usually ends of being some type of bar or cookie. That's because they are easy to transport, easy to make and feed more people.

This last time I needed a dish to pass, I was not feeling inspired by any of my bars or cookies. I thought about a cake, but decided I wanted something that would not need to be cut at the location. And that is when I decided to make cupcakes. I do not make cupcakes often and thought this would be the perfect opportunity to make some cupcakes.

Holy smokes are these cupcakes amazingly delicious! The mocha cupcake have the perfect chocolate flavor and texture. The buttercream has the right amount of coffee flavor and pairs perfectly with the cupcakes.

These cupcakes had inspired me to make some more cupcakes, since they are so delicious. Now I just have to decide which cupcakes to make and who I am going to share them with.

Mocha Cupcakes with Espresso Buttercream

Ingredients:

Mocha Cupcakes

• 1/2 cup brewed coffee, room temperature
• 1 1/2 teaspoons espresso powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/3 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg, room temperature

Espresso Buttercream

• 1 cup unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons espresso powder

Directions:

1. Preheat the oven to 350º F. Place 16 muffins liners into muffin tins.
2. In a glass measuring cup, whisk together the coffee and espresso powder until the powder is completely dissolved.
3. Add in the milk and vanilla extract, stirring to mix. Set aside.
4. In a medium bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
5. In a large bowl, with an electric mixer or stand mixer, on medium speed, beat together the butter and both sugars until light and fluffy, about 3 minutes.
6. Add in the egg and beat until well combined.
7. Reduce the mixer speed to low and add 1/3 of the flour mixture, followed by half of the coffee mixture, mix just until combined. Repeat this process. Add in the remaining flour and mix just until combined. Use a rubber spatula to give the mixture a final stir to make sure everything is incorporated.
8. Fill each muffin liner about 2/3 full with batter.
9. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
10. Completely cool the cupcakes before frosting.
11. In a small bowl, whisk the vanilla extract and espresso powder until completely dissolved. Set aside.
12. On a stand mixer with the whisk attachment, whip the butter on medium-high speed for 5 minutes, stop to scrape the bowl once.
13. Reduce the mixer speed to low and add in the powdered sugar a little bit at a time, allowing most of it to be incorporated before adding more.
14. When all of the powdered has been add, scrape down the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1-2 minutes.
15. Add in the espresso and vanilla mixture and continue to mix at medium-high speed until everything is completely incorporated, scrape the sides as needed.
16. Frost the completely cooled cupcakes.

Enjoy!!!
*Adapted from Brown Eyed Baker.