Are you ready to experience a dessert that will make your taste buds dance and your coffee cravings sing? These Mocha Cupcakes with Espresso Buttercream are not just another ordinary cupcake – they're a decadent journey into chocolate and coffee heaven. Imagine biting into a rich, moist chocolate cupcake infused with deep coffee notes, topped with a silky, espresso-loaded buttercream that will make your morning coffee look like child's play. Whether you're a coffee addict, a chocolate enthusiast, or simply someone who loves mind-blowing desserts, this recipe is about to become your new obsession!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 cup water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons espresso
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk to combine thoroughly and ensure no lumps remain.
- Dissolve the instant coffee granules in the water, stirring until completely incorporated. Add vegetable oil, vanilla extract, and the coffee-water mixture to the dry ingredients.
- Using an electric mixer, blend the wet and dry ingredients on medium speed for about 2 minutes until the batter is smooth and well combined. Be careful not to overmix.
- Carefully divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising during baking.
- Bake in the preheated oven for 18-20 minutes. To test doneness, insert a toothpick into the center of a cupcake - it should come out clean with just a few moist crumbs.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the espresso buttercream, beat the softened unsalted butter in a large bowl until creamy and smooth, about 3 minutes.
- Gradually add powdered sugar, mixing on low speed to prevent sugar from flying out. Once incorporated, add the espresso and beat on medium-high speed until light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the espresso buttercream generously on top of each cupcake.
- Optional: Dust with a light sprinkle of cocoa powder or add chocolate-covered espresso beans as a garnish before serving.
Tips
- Coffee Intensity: Use high-quality instant coffee granules for the most robust flavor. For an extra kick, consider using espresso powder instead.
- Mixing Matters: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Room Temperature Ingredients: Ensure butter and other ingredients are at room temperature for smoother mixing and better texture.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Piping Technique: For a professional look, use a large star tip when applying the buttercream. This creates beautiful, bakery-style swirls.
- Storage Tip: These cupcakes can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to 5 days.
- Make-Ahead Option: You can prepare the cupcake batter and buttercream a day in advance to save time on serving day.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 2g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 60mg
