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Chocolate Espresso Cupcakes With Mocha Buttercream

Chocolate Espresso Cupcakes With Mocha Buttercream

By Stefano Serra
0’ Prep time
45’ Cook time
45’ Total time
307 Calories
24 Serving

Summary

You can never have too many dessert recipes, so give Chocolate Espresso Cupcakes With Mocha Buttercream a try. This recipe makes 24 servings with 308 calories, 3g of protein, and 8g of fat each. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up vanillan extract, cocoa powder, espresso powder, and a few other things to make it today. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is rather bad. Try Mocha Cupcakes with Espresso Buttercream Frosting, Mocha Chocolate Chip Espresso Cupcakes, and Chocolate Coconut Flour Cupcakes with Espresso Buttercream (Low Carb and Gluten Free) for similar recipes.
Stefano Serra 0 Followers

Step by Step

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Step 1

Preheat oven to 350 degrees. Line cupcake tins with paper cups.In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined.
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Step 2

Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients.
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Step 3

Mix until all items are incorporated.Fill paper cups 2/3 full.
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Step 4

Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
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Step 5

Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy.
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Step 6

Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but dont worry as it will come together once the sugar is added. Gradually add in the confectioners sugar, cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.

Ingredient

  • table salt
    table salt
    1 teaspoon
  • egg
    egg
    2
  • buttermilk
    buttermilk
    1.25 cups
  • chocolate covered espresso beans
    chocolate covered espresso beans
    24
  • sugar
    sugar
    600 grams
  • baking powder
    baking powder
    1.25 teaspoons
  • vanilla extract
    vanilla extract
    1 teaspoon
  • strong coffee
    strong coffee
    237 milliliters
  • wheat flour
    wheat flour
    2.25 cups
  • unsalted butter
    unsalted butter
    10 tbsps
  • baking soda
    baking soda
    2.5 teaspoons
  • cacao powder
    cacao powder
    0.5 tbsps 2 tbsps 1.5 cups
  • vegetable oil
    vegetable oil
    145.33 milliliters
  • granulated sugar
    granulated sugar
    2.5 cups
  • espresso
    espresso
    3 tbsps
  • instant espresso
    instant espresso
    1 tbsp

Nutrition Facts

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