MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING


 
These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.

 

Yield: about 16 cupcakes

 

INGREDIENTS:

For the Cupcakes:



  • ½ cup (120 ml) brewed coffee, at room temperature

  • 1½ teaspoons espresso powder

  • ½ cup (120 ml) whole milk

  • 1 teaspoon vanilla extract

  • 1⅓ cups (189 grams) all-purpose flour

  • ⅓ cup (28 grams) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (113 grams) unsalted butter, at room temperature

  • ½ cup (99 grams) granulated sugar

  • ½ cup (99 grams) light brown sugar

  • 1 egg, at room temperature


 
For the Espresso Buttercream Frosting:



  • 1 cup (227 grams) unsalted butter, at room temperature

  • 2½ cups (283 grams) powdered sugar

  • 1½ teaspoons vanilla extract

  • 1½ teaspoons espresso powder


 
 

DIRECTIONS:

For full directions you can go to browneyedbaker.com.

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