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.
