Chocolate Mocha Cupcakes with Espresso Buttercream Frosting
posted by Stacie on January 22, 2014
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Chocolate Mocha Cupcakes with Espresso Buttercream Frosting
Do you know how to make mocha cupcakes? If you are looking for dark chocolate mocha cupcakes, easy mocha cupcakes, a mocha cupcakes with espresso buttercream frosting recipe, special mocha cupcakes, mocha espresso cupcakes, mocha cupcakes from scratch, mocha icing for cupcakes or even a moist mocha cupcake recipe, our mocha cupcakes with espresso buttercream recipe is simply amazing. We hope that you love these Chocolate Mocha Cupcakes with Espresso Buttercream Frosting.
Chocolate Mocha Cupcakes with Espresso Buttercream Frosting
2 ounces unsweetened chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
2 teaspoons strongly brewed espresso
Directions
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Sift together cocoa, flower, baking powder, and salt in a medium bowl. Set aside.
In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs, coffee and vanilla. Continue beating.
Add flour mixture, alternating with sour cream, mixing on low speed. Pour into muffin liners.
Bake at 350 for about 22 minutes or until toothpick comes out clean. Cool before frosting.
Directions for Frosting
In large bowl, whip together the butter and shortening until fluffy and smooth. Scrape butter mixture into a clean bowl. Set aside.
Place egg whites in a separate bowl. Set aside.
In a medium saucepan, combine corn syrup, sugar, espresso and water over medium heat. Stir until sugar dissolves completely. Cover, bring to a boil, and allow to boil for 3 minutes. Do not stir the mixture during this time. Remove the lid, and cook until the mixture reaches the “soft ball” stage or 240 F if using a candy thermometer.
While syrup is cooking, mix the egg whites on low speed. When they are foamy, add in the cream of tartar and salt. Beat on high, until soft peaks form.
Remove syrup from heat as soon as it reaches the soft ball stage. Pour 1/4 of the hot syrup into the mixing bowl. Mixing on low, gradually increase speed and continue beating mixture. Add half of the remaining syrup, and beat on high until the meringue has cooled to room temperature. This process takes about 20 minutes.
When the meringue is room temperature, pull off pieces of butter and add them to the mixer, beating well. Finish adding butter, then add in melted chocolate and vanilla. Whip until completely even in color. If it's too soft to spread onto cupcakes, refrigerate the mixture until it's easier to pipe.
Garnish with sprinkles and rolled chocolate sticks.
Whether you were searching for mocha cupcakes, mocha cappuccino cupcakes, mocha cupcakes with espresso frosting or even mocha icing recipe for cupcakes, our chocolate mocha cupcakes do not disappoint. We hope that you are inspired by this Chocolate Mocha Cupcakes with Espresso Buttercream Frosting recipe. Happy baking!
2 ounces unsweetened chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
2 teaspoons strongly brewed espresso
Directions:
Directions for Cupcake
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Sift together cocoa, flower, baking powder, and salt in a medium bowl. Set aside.
In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs, coffee and vanilla. Continue beating.
Add flour mixture, alternating with sour cream, mixing on low speed. Pour into muffin liners.
Bake at 350 for about 22 minutes or until toothpick comes out clean. Cool before frosting.
Directions for Frosting
In large bowl, whip together the butter and shortening until fluffy and smooth. Scrape butter mixture into a clean bowl. Set aside.
Place egg whites in a separate bowl. Set aside.
In a medium saucepan, combine corn syrup, sugar, espresso and water over medium heat. Stir until sugar dissolves completely. Cover, bring to a boil, and allow to boil for 3 minutes. Do not stir the mixture during this time. Remove the lid, and cook until the mixture reaches the “soft ball” stage or 240 F if using a candy thermometer.
While syrup is cooking, mix the egg whites on low speed. When they are foamy, add in the cream of tartar and salt. Beat on high, until soft peaks form.
Remove syrup from heat as soon as it reaches the soft ball stage. Pour 1/4 of the hot syrup into the mixing bowl. Mixing on low, gradually increase speed and continue beating mixture. Add half of the remaining syrup, and beat on high until the meringue has cooled to room temperature. This process takes about 20 minutes.
When the meringue is room temperature, pull off pieces of butter and add them to the mixer, beating well. Finish adding butter, then add in melted chocolate and vanilla. Whip until completely even in color. If it's too soft to spread onto cupcakes, refrigerate the mixture until it's easier to pipe.
Garnish with sprinkles and rolled chocolate sticks.
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