Coffee Mocha Cupcakes
Coffee Mocha CupcakesA rich coffee cupcake with a mocha-flavored buttercream.
Ingredients
Cupcake Batter
- 3½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 TBSP instant espresso powder
- 1½ cups granulated sugar
- ½ cup vegetable oil
- ¾ cup milk, room temperature
- 1 cup strong black coffee, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Mocha Buttercream Frosting
- 1 stick salted butter, softened
- ½ cup cream cheese, softened
- ½ TBSP instant espresso (powdered)
- 1 TBSP unsweetened cocoa powder
- 2 tsp vanilla extract
- 3 TBSP milk
- Chocolate-covered espresso beans, optional
Instructions
Cupcake Batter
- Preheat the oven to 350 degrees.
- Line a cupcake pan with paper liners or use silicone cupcake liners
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder, and sugar.
- In a large bowl, mix the oil, milk, coffee, eggs, and vanilla.
- Slowly add the flour mixture to the coffee mixture and beat on medium speed until smooth. Do not overmix.
- Scoop the batter evenly into the cupcake liners.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
Mocha Buttercream Frosting
- In a medium-sized mixing bowl, beat the butter and cream cheese on high speed for three minutes, until light and fluffy.
- Mix in the instant espresso, cocoa, vanilla extract, powdered sugar, and milk until it reaches the desired consistency.
- Spread or pipe on the cooled cupcakes.
- Garnish with chocolate-covered espresso beans, if desired.