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Mocha Cupcakes with Espresso Buttercream frosting

Posted on July 5, 2016

These fabulous mocha cupcakes are a true dream come true for those inclined to both chocolate and coffee. Striking the perfect balance between these two delectable tastes, this is a real treat that could very well be the perfect substitute and/or addition to that old fashioned morning coffee.

Other than the intoxicating flavour, the best thing about this recipe might yet be the simplicity in preparation. In less than 30 minutes, you’ll have created wonder-filled coffee & chocolate cupcakes, boasting with taste and soft tenderness. Not to mention the cherry on top: Buttercream frosting!

The ingredients needed for mocha cupcakes are as follow:

  • ½ cup espresso
  • 1½ teaspoons espresso powder
  • ½ cup milk
  • 1 tsp. vanilla extract
  • 1⅓ cups flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg

For the buttercream frosting, you will need:

  • 1 cup (2 sticks) unsalted butter
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons espresso powder

Preparation is really low maintenance and will yield you 16 precious cupcakes:

  1. Firstly, heat your oven to 180 degrees C and line a muffin tin with paper liners.
  2. In a cup, combine the espresso powder and espresso until dissolved, after which you add the milk and vanilla extract.
  3. In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
  4. Then, beat the butter and all sugary goodness until light and fluffy and add the egg whilst continuing to beat.
  5. Reduce your beating speed slightly, then add the flour mixture by alternating with two trimmings of the coffee mixture until combined.
  6. To finish, give it a light swirl with a spatula. Now you’re ready to fill your muffin cups. Make them about ¾ full. Put them in the oven and bake for 20 minutes.
  7. Let them cool before proceeding to the frosting bit.
  8. To make the frosting, whisk the espresso powder into the vanilla until dissolved. Then whip the butter for 5 minutes on medium speed, after which reducing the speed to add the powdered sugar. Once done, increase the speed again and whip until fluffy.
  9. Next, add the espresso and vanilla mixture and continue to mix until everything is combined. Be sure not to neglect any frosting on the side of the bowl.

This is it! Frost your cupcakes to your liking, serve and enjoy! Visit our online store to purchase our range of Espresso capsules.