MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.

I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cake part itself strikes a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.

INGREDIENTS:
For the Cupcakes:

• ½ cup (120 ml) brewed coffee, at room temperature
• 1½ teaspoons espresso powder
• ½ cup (120 ml) whole milk
• 1 teaspoon vanilla extract
• 1⅓ cups (189 grams) all-purpose flour
• ⅓ cup (28 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113 grams) unsalted butter, at room temperature
• ½ cup (99 grams) granulated sugar
• ½ cup (99 grams) light brown sugar
• 1 egg, at room temperature

For the Espresso Buttercream Frosting:

• 1 cup (227 grams) unsalted butter, at room temperature
• 2½ cups (283 grams) powdered sugar
• 1½ teaspoons vanilla extract
• 1½ teaspoons espresso powder

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. ..................................

For full instructions please see : www.browneyedbaker.com

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