Sunday, 2 March 2014

Mocha Cupcakes with Espresso Frosting

Hey guys! The weekend was... ok, I guess.
Anusha came over to my house yesterday, we played Just Dance, and made some cupcakes. They were fine. I gave her the recipe, but she lost it. Great job. 
After she left, I got really sick, made some brownies, and baked up some mocha cupcakes to get me going.

These cupcakes can be a good alternative to your morning coffee, too. 

Makes 40 minis or 12 regular size
Total time: 1 hour

For the mocha cupcakes
1 1/3 cups flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup strong brewed coffee, at room temperature
1/2 cup milk
1 tsp vanilla
1/2 cup butter
1/2 cup each of white and brown sugar
1 egg
For the frosting
1 cup butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla
2 tsp espresso granules

To make the cupcakes,

Preheat your oven to 350 degrees F, 180 degrees C.
Line a cupcake tin with paper liners.
Combine the coffee and milk. Set aside.

Whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set this aside, too.

In a medium bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Add the dry ingredients and coffee mixture.
Pour into the prepared cupcake tins. Bake until a toothpick inserted into the center comes out clean.

To make the frosting,
Combine the vanilla and espresso granules.
Beat the butter until whitish and fluffy.
Add the vanilla-espresso mixture.
Whip in the powdered sugar.

Frost as desired. Eat five. Serve!


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