The Pioneer Woman Tasty Kitchen
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Mocha Cupcakes with Espresso Buttercream Frosting

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chocolate-coffee cupcakes topped with espresso-spiked buttercream. Perfect in place of your morning cup of coffee!

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ teaspoon Espresso Powder
  • ½ cups Strong Brewed Coffee
  • 1-⅓ cup All-purpose Flour
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups (1 Stick) Unsalted Butter, At Room Temperature
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar
  • 1 whole Egg
  • ½ cups Whole Milk
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE BUTTERCREAM FROSTING:
  • 1-½ teaspoon Espresso Powder
  • 1-½ teaspoon Vanilla Extract
  • 1 cup (2 Sticks) Unsalted Butter, At Room Temperature
  • 2-½ cups Powdered Sugar

Preparation

For the cupcakes:
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

For the buttercream:

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. 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 a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Pipe or spread frosting onto cooled cupcakes.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

One Comment

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Avatar of Shan

Shan on 8.19.2010

These look very yummy!

4 Reviews

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bluebellgirl on 10.6.2012

I took these to a “grown up” birthday party last night and they were the hit of the party! Everyone said they were the best cupcakes they had ever had. I absolutely loved them too. I think they are great for adults because they are not too sweet and the cupcake is very moist. My only change was that I used Instant Coffee Powder in place of Espresso Powder b/c my grocery store didn’t have it.

Avatar of Kristy Stoltz

Kristy Stoltz on 11.30.2011

I didn’t have espresso powder, so I substituted with regular instant coffee powder, and these are still wonderful!

Avatar of mamabean06

mamabean06 on 8.14.2011

Seriously one of the best cupcakes I’ve ever had, let alone made! The frosting is FANTASTIC! I made these for a party and people couldn’t stop raving about them!

Avatar of mcollins

mcollins on 1.1.2011

These were the best cupcakes I have ever made. The cupcake itself was moist and delicious, the frosting was creamy. They were super easy to make and tasted even better the next day.

I made them to ring in the New Year and they were a hit all around! My mom is not a coffee fan, but she loved them!

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