Mocha Cupcakes with Espresso Buttercream Frosting

Yummmy Mocha Cupcakes with Espresso Buttercream Frosting!

YUMMMMMMM!

(this is what happens when you forget the baking powder)

The original recipe is from Brown Eyed Baker.  I changed the recipe by adding more chocolate and some cinnamon!  This really is one of my favorite recipes!!!  I hope you enjoy this cupcake as much as i do!  


Mocha Cupcake:
1-1/3 Cups All-purpose flour
1/3 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Powder (i forgot this but they turned out ok, but DONT forget it.. WHOOPS)
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1/2 Teaspoon Cinnamon (optional but delicious)
½ Cup Whole Milk (or whatever milk you normally buy)
½ Cup Strong Brewed Coffee
1½ Teaspoons Espresso Powder - (I used 1 package of Starbucks VIATM Ready Brew Italian Roast Coffee by Starbucks Coffee)
1 Teaspoon Vanilla Extract
½ Cup (1 stick) Unsalted Butter, at room temperature
½ Cup Sugar
½ Cup Brown Sugar
1 Egg, at room temperature
1/4 Cup Dark Chocolate (melted and cooled)


Yield: about 18 cupcakes, or a lot of mini's!

1. Mix the espresso powder (Bold VIA) into the brewed coffee until dissolved; set aside to cool to room temperature.  Melt the chocolate in a heat proof container in the microwave for 1 minute, stir and heat for more time if needed.  Set aside and let cool.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt in separate bowl.

3. Beat the butter and both sugars together on medium-high speed until light and fluffy (use a KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White), about 2-3 minutes. Add the egg and beat until combined. 


4. 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.  Once everything is mixed together, add the cooled chocolate.  Mix a little more.

5. Divide the batter into a lined cupcake pan. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.


Espresso Buttercream:
1 Cup Butter
2 Cups Powdered Sugar
1 1/2 Teaspoon Vanilla
1 Package of Starbucks VIA Instant Coffee

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. 

3. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

4. ENJOY!

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