308 kcal

Chocolate Espresso Cupcakes With Mocha Buttercream

Name: Chocolate Espresso Cupcakes With Mocha Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.25 Cups all purpose flour; 1.25 Teaspoon baking powder; 2.5 Teaspoon baking soda; 1.25 Cups buttermilk; 24 chocolate covered espresso beans; 0.5 Tablespoon cocoa powder; 2 Tablespoons cocoa powder; 3 Tablespoons espresso; 2.5 Cups granulated sugar; 1 Tablespoon espresso powder; 1 Teaspoon salt; 1 cup freshly strong coffee; 3 cups confectioner sugar; 10 Tablespoons butter; 1.5 Cups cocoa powder; 1 Teaspoon vanilla extract; 0.6666667 cup vegetable oil; 2 eggs

Ingredients

all purpose flour2.25 Cups
baking powder1.25 Teaspoon
baking soda2.5 Teaspoon
buttermilk1.25 Cups
chocolate covered espresso beans24
cocoa powder0.5 Tablespoon
cocoa powder2 Tablespoons
espresso3 Tablespoons
granulated sugar2.5 Cups
espresso powder1 Tablespoon
salt1 Teaspoon
freshly strong coffee1 cup
confectioner sugar3 cups
butter10 Tablespoons
cocoa powder1.5 Cups
vanilla extract1 Teaspoon
vegetable oil0.6666667 cup
eggs2

Nutrition Facts

Calories308kcal

Protein3g

Carbs60g

Fat8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Preheat oven to 350 degrees.

Line cupcake tins with paper cups.In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.

Set aside.

Dissolve the espresso powder in the coffee.

In a mixing stand, add the eggs, buttermilk, oil, and vanilla.

Beat on low speed until well combined.

Add the coffee/espresso liquid and beat for an additional minute.

Scrape down the sides of the bowl.

Slowly add in the dry ingredients.

Mix until all items are incorporated.Fill paper cups 2/3 full.

Bake for about 18-20 minutes or until a toothpick inserted comes out clean.

Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.While cupcakes are cooling, prepare the frosting.

In an electric mixer fitted with the paddle attachment, whip butter until fluffy.

Add the cocoa powder and continue whipping until combined.

Slowly add the espresso.

It may look a bit curdled but dont worry as it will come together once the sugar is added.

Gradually add in the confectioners sugar, cup at a time.

Continue adding sugar to desire consistency.

(I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting).

Refrigerate for at least 10 minutes before use.Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes.

Top with each with a chocolate covered espresso bean and dust with cocoa powder.

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