Mocha Cupcakes with Espresso Buttercream Frosting

This cupcake is a mocha dream!  The mocha cake combines the tastes of dark chocolate and espresso.  The espresso buttercream frosting adds a nice coffee finish to this cupcake.  The chocolate covered espresso bean is an optional topping.  Enjoy this dessert anytime of the day with a cold glass of milk, or a hot cup of coffee.

For recipes, click on the tags to the right:
 
Little Cakes: Mocha Cupcakes
Frostings: Espresso Buttercream Frosting
Toppings:  Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans

Chocolate covered espresso beans are wonderful all on their own.  However, they also make a great topping on certain desserts.  Try one on the Mocha Cupcake with Espresso Buttercream Frosting.  It takes the whole chocolate espresso mocha experience up to a whole new level of YUM!

On a side note, take a handful of these, crush them up, and sprinkle them over a bowl of cold vanilla bean ice cream...mmmmm.

The Mocha Cake

Yield: 12 cupcakes
Prep Time:  15 - 20 minutes
Bake Time:  20 - 25 minutes

INGREDIENTS:
1/2 cup strong brewed coffee
1 1/2 teaspoon espresso powder or espresso instant coffee
1 1/3 cups all purpose flour
1/3 cup special dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup dark chocolate pieces


1.  In a cup mix the espresso powder into the brewed coffee until dissolved, then set aside to cool to room temperature.

2.  Preheat oven to 350 F.  Place paper cupcake liners in a standard muffin tin.

3.  In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4.  In a large mixing bowl beat together the butter and sugars on medium-high speed until light and fluffy.  About 2 - 3 minutes.  Add the egg and beat until combined.  Use a measuring cup to combine the milk, brewed coffee mixture and vanilla.   Into the large mixing bowl slowly add half of the flour mixture, then the coffee mixture, and then the rest of the flour mixture.  Finally add the dark chocolate pieces, and mix for another 30 seconds.

 5.  Pour the batter evenly into each cupcake liner, and bake for 20 -25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Cool completely before frosting.

Espresso Buttercream Frosting

Yield: Enough for 12 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

1 1/2 teaspoons espresso powder or espresso instant coffee
1 1/2 teaspoons vanilla extract
1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar

1.  In a small bowl or cup, mix the espresso powder into the vanilla until dissolved, then set aside.

2.  In a large mixing bowl whip the butter on medium-high speed for 5 minutes, stopping once if need be to scrape the sides of the bowl.  Reduce the mixing speed to low and gradually add the powdered sugar, waiting until it is whipped into the mixture before adding more.  Once all of the powdered sugar has been added, scrape the sides of bowl and then bring the speed up to medium-high, and whip until fluffy, about 1 - 2 minutes.  Finally add the espresso vanilla mixture and continue to whip at medium-high speed until completely mixed together.