Mocha Cupcakes

 




School is starting in a next week. As much as I love summer, and I love having my kids home doing fun things (or nothing at all), there is something about the rituals of a school year.
 
Rituals like bedtimes, homework, dinner planning, going to the gym, and most important….


Morning coffee.

 

 

I realized several years ago (okay, 15 years ago), how important it is to be awake during the day. I mean, with 4 kids I can’t certainly close my eyes anytime I want for a catnap. Not that I’m much of a napper anyways.
 
But coffee? Keeps me going. And I love it. With a splash of cream, thank you.
 
Which is probably why I like these cupcakes. They are a dark chocolate cupcake (with a hint of espresso), but the frosting? Oh my. Full fledged mocha. Chocolate and coffee buttercream. It’s like cream in my coffee.
 
No really, same calories too. Right?
 
Anyways, do you like coffee recipes? Check out these fun coffee inspired drinks and treats….
Mocha Cookie Crumble Cupcakes by Inside BruCrew Life

No Bake Mocha Cheesecake Bars by A Kitchen Addiction

Yield: 30-36 cupcakes

Mocha Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

For the Cupcake:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 Tbsp espresso powder
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup buttermilk

For the Frosting:

  • 1/2 cup butter, softened
  • 4 oz cream cheese, softened
  • 1 Tbsp espresso powder
  • 1/4 cup heavy cream
  • 1 Tbsp chocolate syrup
  • 5 cup powdered sugar

Instructions

  1. In a bowl, mix flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.
  2. In a measuring cup, mix together cooled coffee and buttermilk. Set aside.
  3. In large mixing bowl, beat butter and sugar together until fluffy, about 5 minutes. Add eggs, beating in one at a time. Slowly add in dry ingredients, alternating with milk mixture (about 3 additions of each). Pour batter into cupcake liners, no more than half full.
  4. Bake in a 350 degree oven for 15-20 minutes. Remove and cool completely.
  5. For the frosting, warm cream for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside.
  6. Beat butter, cream cheese and powdered sugar together, until fluffy. About 3-5 minutes. Adding cream mixture slowly until desired consistency.
  7. Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean (if desired).
  8. ENJOY.
coop
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 12, 2012

Comments & Reviews

  1. Oh wow. I never drink coffee but I love coffee flavored baked goods! Especially if there’s chocolate involved. They look amazing and that frosting looks so creamy. I hope you’ll enjoy your upcoming kid free days. 🙂

  2. Oh my…this could be my dream cupcake! I love baked goods that have coffee in them and this looks divine. Thanks so much for sharing Aimee…I love all your goodies that you share at Mix it up Monday 🙂

  3. These cupcakes look so good! Thanks for linking up to our Strut Your Stuff Saturday! We loved having you and hope you will come back soon! -The Sisters

  4. What an awesome roundup! I’m sure any kid would be thrilled to have a Shugary Sweets creation in their brown paper bag!

  5. Hi Aimee, I tried these cupcakes but they did not rise. Are they supposed to rise? I purchased all fresh ingredients so I don’t think that was the cause of them not rising.

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