Chocolate Mocha Cupcakes

Name: Chocolate Mocha Cupcakes
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1/2 cups Unsweetened Dark Chocolate Cocoa Powder; 1/2 teaspoons Kosher Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 2 Tablespoons Espresso Powder; 1/2 cups Brewed Coffee, Cooled; 1/2 cups Buttermilk; 1/2 cups Butter, Softened; 1-1/2 cup Granulated Sugar; 2 whole Eggs; FOR THE FROSTING:; 1/4 cups Heavy Cream; 1 Tablespoon Espresso Powder; 1 Tablespoon Chocolate Syrup; 1/2 cups Butter, Softened; 4 ounces, weight Cream Cheese, Softened; 5 cups Powdered Sugar; Optional Garnish: Chocolate Covered Espresso Beans

20 ingredients

9 steps

Ingredients

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1/2 cups Unsweetened Dark Chocolate Cocoa Powder
1/2 teaspoons Kosher Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
2 Tablespoons Espresso Powder
1/2 cups Brewed Coffee, Cooled
1/2 cups Buttermilk
1/2 cups Butter, Softened
1-1/2 cup Granulated Sugar
2 whole Eggs
FOR THE FROSTING:
1/4 cups Heavy Cream
1 Tablespoon Espresso Powder
1 Tablespoon Chocolate Syrup
1/2 cups Butter, Softened
4 ounces, weight Cream Cheese, Softened
5 cups Powdered Sugar
Optional Garnish: Chocolate Covered Espresso Beans

Directions

1

Preheat oven to 350 F. Put paper liners into three 12-count muffin tins (recipe makes 30-36).
2

In a medium-sized bowl, mix together the flour, cocoa, salt, baking soda, baking powder and espresso powder. Set aside.
3

In a measuring cup, mix together cooled coffee and buttermilk. Set aside.
4

In a 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).
5

Pour batter into cupcake liners, no more than half full. Bake at 350 F for 15-20 minutes. Remove them from the pan and cool completely before frosting.
6

For the frosting, warm cream by heating it for about 30 seconds in microwave. Whisk in espresso powder and chocolate syrup. Set aside.
7

In a large bowl beat butter, cream cheese and powdered sugar together, until fluffy, about 3-5 minutes. Add the cream mixture slowly until desired consistency.
8

Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso bean (if desired).
9

ENJOY.