Chocolate Espresso Cupcakes With Mocha Buttercream

Name: Chocolate Espresso Cupcakes With Mocha Buttercream
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 2¼ Cups All Purpose Flour; 1¼ Teaspoon Baking Powder; 2½ Teaspoon Baking Soda; 1¼ Cups Buttermilk; 24 Chocolate Covered Espresso Beans; ½ Tablespoon Cocoa Powder; 2 Tablespoons Cocoa Powder; 3 Tablespoons Espresso, at room temperature; 2½ Cups Granulated Sugar; 1 Tablespoon Instant Espresso Powder; 1 Teaspoon Salt; 1 cup Freshly Brewed Strong Coffee; 3-4 cups Confectioner Sugar (varies due to preferred frosting consistency); 10 Tablespoons of Unsalted Butter, at room temperature; 1½ Cups Unsweetened Cocoa Powder; 1 Teaspoon Vanilla Extract; 2/3 cup Vegetable Oil; 2 Whole Eggs

You can never have too many dessert recipes, so give Chocolate Espresso Cupcakes With Mocha Buttercream a try. This recipe makes 24 servings with 308 calories, 3g of protein, and 8g of fat each. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

308 kcal

Calories

3 g

Protein

8 g

Fat

60 g

Carbs

Ingredients

For 24 servings

Estimated cost~€8.30 · ~€0.35/serving

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Instructions

1
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.
2
Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients.
3
Mix until all items are incorporated.Fill paper cups 2/3 full.
4
Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
5
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.
6
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.