Chocolate Mocha Cupcakes with Espresso Buttercream Frosting

Chocolate Mocha Cupcakes with Espresso Buttercream Frosting

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Chocolate Mocha Cupcakes with Espresso Buttercream Frosting

Makes 12

Ingredients

• 3/4 cup unsweetened cocoa powder
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1 cup of strongly brewed espresso
• cupcake liners

Ingredients for Frosting

• 3 large eggs, whites and yolks separated
• 1/4 cup light corn syrup
• 1 cup granulated sugar
• 1/3 cup water
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1/2 cup shortening
• 2 ounces unsweetened chocolate, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 2 teaspoons strongly brewed espresso

Directions

1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
2. Sift together cocoa, flower, baking powder, and salt in a medium bowl. Set aside.
3. In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs, coffee and vanilla. Continue beating.
4. Add flour mixture, alternating with sour cream, mixing on low speed. Pour into muffin liners.
5. Bake at 350 for about 22 minutes or until toothpick comes out clean. Cool before frosting.

Directions for Frosting

1. In large bowl, whip together the butter and shortening until fluffy and smooth. Scrape butter mixture into a clean bowl. Set aside.
2. Place egg whites in a separate bowl. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Garnish with sprinkles and rolled chocolate sticks.

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Print Recipe

Chocolate Mocha Cupcakes with Espresso Buttercream Frosting

Ingredients:

Ingredients for Cupcake

• 3/4 cup unsweetened cocoa powder
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1 cup of strongly brewed espresso
• cupcake liners

Ingredients for Frosting

• 3 large eggs, whites and yolks separated
• 1/4 cup light corn syrup
• 1 cup granulated sugar
• 1/3 cup water
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1/2 cup shortening
• 2 ounces unsweetened chocolate, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 2 teaspoons strongly brewed espresso

Directions:

Directions for Cupcake

1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
2. Sift together cocoa, flower, baking powder, and salt in a medium bowl. Set aside.
3. In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs, coffee and vanilla. Continue beating.
4. Add flour mixture, alternating with sour cream, mixing on low speed. Pour into muffin liners.
5. Bake at 350 for about 22 minutes or until toothpick comes out clean. Cool before frosting.

Directions for Frosting

1. In large bowl, whip together the butter and shortening until fluffy and smooth. Scrape butter mixture into a clean bowl. Set aside.
2. Place egg whites in a separate bowl. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Garnish with sprinkles and rolled chocolate sticks.