Voting thumbnail cafe mocha cupcakes
Cafe Mocha Cupcakes
Recipe by Lindsay M
Caffeinated Concoctions
These rich and fluffy cupcakes give a hint of chocolate with a sweet bite of strong espresso frosting.

  1. Preheat the oven to 350ºF. Line a muffin tin with 12 paper liners. Set aside.
  2. In a large bowl, whisk together granulated sugar, flour, 1/2 cup cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt.
  3. In a glass measuring cup, whisk together buttermilk, oil, egg, and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry and mix until just incorporated. Add the hot coffee and mix again until incorporated.
  4. Divide batter evenly amongst the prepared muffin tin and bake 18-20 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Allow the cupcakes to cool slightly before removing from the tin and transferring to a wire rack to cool completely.
  5. To prepare the frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 cup powdered sugar, and 1 tablespoon cocoa powder and beat again. In a small bowl, dissolve espresso powder in 1 tablespoon warm water. Add dissolved espresso to the stand mixer along with another cup of powdered sugar and beat. Alternate two tablespoons heavy cream with the remaining two cups of powdered sugar, beating until creamy after each addition. If the frosting is too thick add heavy cream a little more at a time until the desired consistency is reached.
  6. Frost cupcakes by hand, or transfer frosting to a piping bag and pipe onto cupcakes. Store finished cupcakes in an airtight container for up to 3 days.
  • Granulated sugar x 1 cup
  • All-purpose flour x 3/4 cup
  • Unsweetened cocoa powder x 1/2 cup
  • Unsweetened cocoa powder x 1 tablespoon
  • Baking soda x 1 teaspoon
  • Baking powder x 1 teaspoon
  • Salt, divided x 3/4 teaspoon
  • Buttermilk x 1/2 cup
  • Canola Oil x 1/4 cup
  • Egg x 1
  • Pure vanilla extract, divided x 1 1/2 teaspoon
  • Hot coffee x 1/2 cup
  • Unsalted butter, at room temperature x 3/4 cup
  • Powdered sugar x 4 cup
  • Espresso powder x 1 tablespoon
  • Warm water x 1 tablespoon
  • Heavy whipping cream x 3 tablespoon

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