Print

Mocha Cupcakes with Espresso Buttercream – Irresistibly Rich!

Print Recipe

Indulge in these Mocha Cupcakes with Espresso Buttercream that combine rich chocolate and bold coffee flavors for a delightful treat. Each bite offers a moist, fluffy cake topped with creamy frosting, perfect for any occasion.

Ingredients

Scale
  • ¾ cup all purpose flour
  • ½ cup cocoa powder (dutch processed)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs (room temperature)
  • ½ cup sugar
  • ½ cup light brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (room temperature)
  • 1 teaspoon espresso powder
  • 2 tbsp hot water
  • 2 teaspoon white vinegar
  • ½ cup chocolate chips
  • 2 sticks unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 3 cups confectioners' sugar
  • ¼ cup heavy cream
  • 2 teaspoon espresso powder
  • 2 teaspoon hot water

Instructions

  1. Preheat your oven to 350°F (175°C). This ensures your cupcakes start baking at the right temperature.
  2. Line a cupcake tin with paper liners while the oven heats.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate large bowl, whisk the eggs, sugars, vegetable oil, and vanilla extract until combined.
  5. Mix the sour cream, espresso powder, and hot water together in a small bowl until smooth.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture. Mix until just combined.
  7. Fold in the chocolate chips gently using a spatula.
  8. Fill each cupcake liner about 2/3 full with batter.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cupcakes cool, prepare the espresso buttercream. In a medium bowl, beat the unsalted butter until creamy.
  12. Add the vanilla extract and salt, mixing until incorporated.
  13. Gradually add the confectioners' sugar, mixing on low speed. Once combined, add the heavy cream, espresso powder, and hot water. Beat on medium speed until light and fluffy.
  14. Once the cupcakes are completely cool, frost them generously with the espresso buttercream.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best results. Use high-quality espresso powder for a richer flavor.

Find it online: https://crumella.com/mocha-cupcakes-with-espresso-buttercream-irresistibly-rich/