Holy cupcakes!!! No words for this post – only photos. Let’s just say, coffee + chocolate + adorable straws.
Mocha cupcakes with coffee buttercream
Adapted from browneyedbaker
Makes 12-16 cupcakes
For the Cupcakes:
1⅓ cups flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons instant coffee (or espresso) powder
1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg at room temperature
Preheat your oven to 350 degrees. In a medium mixing bowl, combine your flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, cream together your butter, sugars, and egg. In a measuring cup, combine your milk, coffee, instant powder, and extract. Alternating your liquids and your powders, combine into your creamed butter until well mixed.
Bake in lined cupcake tins for 17-20 minutes or until the top springs back at you. Let cool completely.
For the Coffee Buttercream Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons instant coffee (or espresso)
Chocolate syrup (optional)
Let your instant coffee and vanilla dissolve in a small bowel. Cream your butter and powdered sugar together. Once light and fluffy, add in your dissolved coffee. Whip until well combined. Pipe onto your cooled cupcakes!! Drizzle on the chocolate syrup to your hearts desire.