1 cup dark, bittersweet, or semisweet chocolate pieces
4 cup powdered sugar
Allow butter & eggs to stand at room temp for 30 min. Grease & flour 30 2 1/2 in muffin cups (or line with paper bake cups). In a medium bowl stir together flour, 1 cup cocoa powder, baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
Preheat oven to 350 degres. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 sec. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 min more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
Spoon batter into prepared muffin cups, filling each about 3/4 full. Use the back of a spoon to smooth out batter in cups. Bake about 18 min or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 min. Remove from muffin pans & cool completely on wire racks.
Coffee buttercream- Allow 1/3 cup butter to stand at room temp for 30 min. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 T strong brewed coffe, cooled, and 1 t vanilla. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional coffee until buttercream reaches a spreading consistency. Using a pastry bag fitted with a star tip, pipe buttercream onto cupcakes. Insert wafers and dust with additional unsweetened cocoa powder if desired.
285 cal; 12 g fat; 167 mg sodium; 45 g carbs (32 g sugar, 2 g fiber); 3 g protein
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