Best Mochaccino Cupcakes Wcoffee Buttercream Frosting Recipes

MOCHACCINO CUPCAKES

Steps:

• Line 30 muffin cups with paper bake cups.
• Preheat oven to 350 degrees.
• Line muffin cups with 30 cupcake liners.
• In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt.
• Stir together the espresso powder and hot water.
• In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
• Scrape side of bowl; beat for 2 minutes more.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition must until combines.
• Stir in chocolate pieces.
• Spoon batter into prepared muffin cups, filling each about three-fourths full.
• Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until tops spring back when lightly touched.
• Cool cupcakes in muffin cups on wire racks for 5 minutes.
• Remove cupcakes from muffin cups.
• Cool completely on wire rack.
• Using a pastry bag fitted with a star tip, pipe frosting onto cupcakes.
• Insert wafers.
• Dust with additional cocoa powder.
• In a large mixing bowl beat butter.
• Gradually add 1 cup confectioners' sugar, beating well.
• Stir together the espresso powder and hot water.
• Beat in 3 tablespoons of the coffee.
• Gradually beat in 3 cups additional confectioners' sugar.
• If necessary, beat in additional coffee until butter cream reaches a spreading/pipping consistency.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
• Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
• Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
• Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).