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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