Ever since I was about 12 I loved Starbucks. Growing up, on any given weekend you would find me and 10 of my closest friends there for hours sipping on frappachinos. Well not much has changed, we still do that when we get together. Although these days we sometimes choose an espresso or latte instead. Coffee is one of those things that is universally loved. However these sweet fraps are definitely the gateway drink of a life long coffee addiction, my family included. My brother loves coffee, cold brew espressso, the stronger the better. So this year I made him these Starbucks inspired mocha cupcakes with espresso frosting.
This recipe isnt an original but borrowed from thebrowneyedbaker who has mastered the recipe.
Mocha Cupcakes with Espresso Frosting
Ingredients
- FOR THE CUPCAKES:
- ½ cup brewed coffee at room temperature
- 1½ tsp espresso powder
- ½ cup whole milk
- 1 tsp vanilla extract
- 1⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg at room temperature
- FOR THE ESPRESSO BUTTERCREAM FROSTING:
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar
- 1½ tsp vanilla extract
- 1½ tsp espresso powder
Instructions
- Preheat the oven to 350 degrees. Line Cupcake tin with cupcake liners.
- 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 coffee mixture, until combined.
- Fill each cupcake liner about two-thirds full with batter. Bake for 17 to 20 minutes. Allow to cool completely.
- 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 mixed thoroughly. Frost the cupcakes.
