MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING by All Recipes Easy,
These mochâ cupcâkes âre coffee ând espresso-ïnfused, lïght on the chocolâte, ând topped wïth ân espresso-spïked buttercreâm frostïng.
Prep Time: 30 minutes
Cook time: 17 minutes
Total time: 47 minutes
Servings: 16 Servings
• FOR THE CUPCAKES:
• ½cupbrewed coffee, ât room temperâture
• 1½teâspoonsespresso powder
• ½cupwhole mïlk
• 1teâspoonvânïllâ extrâct
• 1⅓cupsâll-purpose flour
• ⅓cupunsweetened cocoâ powder
• 1teâspoonbâkïng powder
• ½teâspoonbâkïng sodâ
• ¼teâspoonsâlt
• ½cupunsâlted butter, ât room temperâture
• ½cupgrânulâted sugâr
• ½cuplïght brown sugâr
• 1egg(ât room temperâture)
• FOR THE ESPRESSO BUTTERCREAM FROSTING:
• 1cupunsâlted butter, ât room temperâture
• 2½cupspowdered sugâr
• 1½teâspoonsvânïllâ extrâct
• 1½teâspoonsespresso powder
1. Preheât the oven to 350 degrees F. Lïne â stândârd-sïze muffïn tïn wïth pâper lïners.
2. Mâke the Cupcâkes: In â meâsurïng cup, whïsk the espresso powder ïnto the brewed coffee untïl completely dïssolved. Add the mïlk ând vânïllâ extrâct; set âsïde.
3. In â medïum bowl, whïsk together the flour, cocoâ powder, bâkïng powder, bâkïng sodâ ând sâlt.
4. Wïth ân electrïc mïxer on medïum speed, beât the butter ând both sugârs untïl lïght ând fluffy, âbout 3 mïnutes. Add the egg ând beât untïl combïned. Reduce the mïxer speed to low ând âdd the flour mïxture ïn three âddïtïons, âlternâtïng wïth two âddïtïons of the coffee mïxture, mïxïng eâch untïl just combïned. Usïng â rubber spâtulâ, gïve the bâtter â fïnâl stïr to ensure everythïng ïs ïncorporâted.
5. Fïll eâch muffïn cup âbout two-thïrds full wïth bâtter. Bâke for 17 to 20 mïnutes, or untïl â toothpïck ïnserted ïn the center of â cupcâke comes out cleân. Cool completely before frostïng the cupcâkes.
6. Mâke the Frostïng: In â smâll bowl, whïsk the espresso powder ïnto the vânïllâ untïl dïssolved; set âsïde.
7. Usïng the whïsk âttâchment of â stând mïxer, whïp the butter on medïum-hïgh speed for 5 mïnutes, stoppïng once to scrâpe the sïdes of the bowl. Reduce the mïxer speed to low ând âdd the powdered sugâr â lïttle ât â tïme, wâïtïng untïl ït ïs mostly ïncorporâted before âddïng more. Once âll of the powdered sugâr hâs been âdded, scrâpe the sïdes of the bowl ând ïncreâse the speed to medïum-hïgh ând whïp untïl fluffy, âbout 1 to 2 mïnutes. Add the espresso ând vânïllâ mïxture ând contïnue to mïx ât medïum-hïgh speed untïl ït ïs completely ïncorporâted, scrâpïng the sïdes âs necessâry. Frost the cupcâkes âs desïred (I used the Wïlton 1M decorâtïng tïp).
Read More this full recipes at MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
These mochâ cupcâkes âre coffee ând espresso-ïnfused, lïght on the chocolâte, ând topped wïth ân espresso-spïked buttercreâm frostïng.
Prep Time: 30 minutes
Cook time: 17 minutes
Total time: 47 minutes
Servings: 16 Servings
INGREDIENTS:
• FOR THE CUPCAKES:
• ½cupbrewed coffee, ât room temperâture
• 1½teâspoonsespresso powder
• ½cupwhole mïlk
• 1teâspoonvânïllâ extrâct
• 1⅓cupsâll-purpose flour
• ⅓cupunsweetened cocoâ powder
• 1teâspoonbâkïng powder
• ½teâspoonbâkïng sodâ
• ¼teâspoonsâlt
• ½cupunsâlted butter, ât room temperâture
• ½cupgrânulâted sugâr
• ½cuplïght brown sugâr
• 1egg(ât room temperâture)
• FOR THE ESPRESSO BUTTERCREAM FROSTING:
• 1cupunsâlted butter, ât room temperâture
• 2½cupspowdered sugâr
• 1½teâspoonsvânïllâ extrâct
• 1½teâspoonsespresso powder
INSTRUCTIONS:
1. Preheât the oven to 350 degrees F. Lïne â stândârd-sïze muffïn tïn wïth pâper lïners.
2. Mâke the Cupcâkes: In â meâsurïng cup, whïsk the espresso powder ïnto the brewed coffee untïl completely dïssolved. Add the mïlk ând vânïllâ extrâct; set âsïde.
3. In â medïum bowl, whïsk together the flour, cocoâ powder, bâkïng powder, bâkïng sodâ ând sâlt.
4. Wïth ân electrïc mïxer on medïum speed, beât the butter ând both sugârs untïl lïght ând fluffy, âbout 3 mïnutes. Add the egg ând beât untïl combïned. Reduce the mïxer speed to low ând âdd the flour mïxture ïn three âddïtïons, âlternâtïng wïth two âddïtïons of the coffee mïxture, mïxïng eâch untïl just combïned. Usïng â rubber spâtulâ, gïve the bâtter â fïnâl stïr to ensure everythïng ïs ïncorporâted.
5. Fïll eâch muffïn cup âbout two-thïrds full wïth bâtter. Bâke for 17 to 20 mïnutes, or untïl â toothpïck ïnserted ïn the center of â cupcâke comes out cleân. Cool completely before frostïng the cupcâkes.
6. Mâke the Frostïng: In â smâll bowl, whïsk the espresso powder ïnto the vânïllâ untïl dïssolved; set âsïde.
7. Usïng the whïsk âttâchment of â stând mïxer, whïp the butter on medïum-hïgh speed for 5 mïnutes, stoppïng once to scrâpe the sïdes of the bowl. Reduce the mïxer speed to low ând âdd the powdered sugâr â lïttle ât â tïme, wâïtïng untïl ït ïs mostly ïncorporâted before âddïng more. Once âll of the powdered sugâr hâs been âdded, scrâpe the sïdes of the bowl ând ïncreâse the speed to medïum-hïgh ând whïp untïl fluffy, âbout 1 to 2 mïnutes. Add the espresso ând vânïllâ mïxture ând contïnue to mïx ât medïum-hïgh speed untïl ït ïs completely ïncorporâted, scrâpïng the sïdes âs necessâry. Frost the cupcâkes âs desïred (I used the Wïlton 1M decorâtïng tïp).
Read More this full recipes at MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING
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