MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING


These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.

Yield: about 16 cupcakes

INGREDIENTS:
For the Cupcakes:
  • ½ cup (120 ml) brewed coffee, at room temperature
  • 1½ teaspoons espresso powder
  • ½ cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1⅓ cups (189 grams) all-purpose flour
  • ⅓ cup (28 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 grams) unsalted butter, at room temperature
  • ½ cup (99 grams) granulated sugar
  • ½ cup (99 grams) light brown sugar
  • 1 egg, at room temperature

For the Espresso Buttercream Frosting:
  • 1 cup (227 grams) unsalted butter, at room temperature
  • 2½ cups (283 grams) powdered sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons espresso powder


DIRECTIONS:
For full directions you can go to browneyedbaker.com.

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