2 teaspoons baking soda and 1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoon instant espresso granules
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk
Instructions
Cupcakes-
1. Preheat the oven to 350 degrees F. Line muffin tins with paper
liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and
salt into the bowl of an electric mixer fitted with a paddle
attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and
vanilla. With the mixer on low speed, slowly add the wet
ingredients to the dry. Add the 1 ½ teaspoons of espresso
granules to the cup of hot coffee and stir to combine. With mixer
still on low, add in the coffee/espresso mixture and stir just to
combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the
batter into the prepared muffin tins.
4. Bake for 18-22 minutes, or until a cake tester comes out
clean. Cool in the pans for 15 minutes, then remove them onto a
cooling rack and cool completely.
Frosting-
1. In a large bowl, sift together the confectioners’ sugar and
cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in
confectioner’s sugar/cocoa powder mixture, and continue
creaming until well blended.
2. Add salt, vanilla, 2 tablespoons heavy cream or milk and
espresso/water. Blend on low speed until moistened. Add an
additional 1 to 3 tablespoons of heavy cream or milk until you
reach the desired consistency. Beat at high speed until frosting is
smooth and fluffy.
Originally Submitted
7/11/2012
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