Indulge in Heavenly Mocha Chocolate Cupcakes This Weekend
Attention all coffee and chocolate lovers, have you ever thought about combining these two flavors into a delightful treat? Look no further, because I have the perfect recipe for you! Introducing the Mocha Chocolate Cupcakes recipe, a mouth-watering dessert that combines rich chocolate and bold coffee flavors in one delectable bite.
These cupcakes are an indulgent treat that’s perfect for any occasion. From birthday parties to weekend brunches, these cupcakes are guaranteed to impress your loved ones. Even those who don’t have a sweet tooth won’t be able to resist the heavenly aroma of freshly baked mocha cupcakes and espresso buttercream frosting.
Not only do these cupcakes taste amazing, they’re also incredibly easy to make. With just a few simple ingredients and some basic baking skills, you can create bakery-quality cupcakes in no time. So why settle for store-bought, when you can make your own delicious treats at home?
But that’s not all, this recipe is also versatile and customizable. You can switch up the frosting or add in extra toppings, such as peppermint oreos or mascarpone whipped cream frosting. The options are endless, allowing you to create your own unique twist on this classic mocha chocolate cupcake recipe.
So whether you’re a seasoned baking pro or just looking for a fun activity to do with your family, give this Mocha Chocolate Cupcake recipe a try and experience the ultimate combination of coffee and chocolate bliss.
Why You’ll Love This Recipe
If you’re a die-hard chocolate lover like me, then you’re in for a treat with this Mocha Chocolate Cupcakes Recipe. These cupcakes are a perfect balance of decadent, moist chocolate cake and rich, creamy mocha frosting – the combination you never knew you needed until now. Trust me, once you try these cupcakes, you’ll be hooked.
What sets these cupcakes apart is that they go beyond being just a classic chocolate cupcake. The addition of instant espresso powder to the batter gives them an extra boost of flavor and richness while not being too overpowering. It’s like having your favorite cup of coffee in cake-form, only better. And let’s not forget the espresso buttercream frosting that takes these cupcakes to the next level; it’s silky smooth with just enough coffee flavor to complement the chocolate cake perfectly.
But what really makes these cupcakes so special is their versatility. They are perfect for any occasion – be it birthdays, holidays or just a casual snack to satisfy your sweet craving. You can even dress them up with some crushed Oreos on top or add some peppermint extract to create a delicious peppermint mocha version.
And the best part? These cupcakes are incredibly easy to make. With simple pantry staples like flour, sugar, baking soda and cocoa powder, along with some instant espresso powder and brewed coffee for that added touch, you can whip up these treats in no time.
So whether you’re a coffee fanatic or a chocolate fiend (or both!), this Mocha Chocolate Cupcakes Recipe is sure to please everyone’s taste buds. Give it a try and get ready for an indulgent experience that will leave you craving for more!
Ingredient List
For the Mocha Cupcakes:
- 2 cups cake flour
- 2 teaspoons instant espresso powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup brewed coffee, cooled to room temperature
- 1 teaspoon pure vanilla extract
For the Mocha Buttercream Frosting:
- 1 and 1/2 cups unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tablespoons unsweetened cocoa powder, sifted
- 3 tablespoons brewed coffee, cooled to room temperature
- 2 teaspoons instant espresso powder
- pinch of salt
The Recipe How-To
Let’s get started with the recipe. Here is a step by step guide on how to make these Mocha Chocolate Cupcakes:
Gather Your Ingredients
Before starting any baking recipe, it’s important to gather all the ingredients together. For this recipe, you’ll need:
- For the cupcakes:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
-
3 large eggs, room temperature
-
For the mocha buttercream frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- [¼ cup] boiling water
- [2 tablespoons] unsweetened cocoa powder
- [2 tablespoons] instant espresso powder
Preheat Oven
Preheat your oven to [350°F (180°C)]. Line the muffin tin with paper liners.
Sift Dry Ingredients
In a large bowl, whisk together [2 cups all-purpose flour], [¾ cup unsweetened cocoa powder], [2 teaspoons instant espresso powder], [1 teaspoon baking powder], [1 teaspoon baking soda,] and [½ teaspoon salt]. Set aside.
Combine Wet Ingredients
In another bowl or stand mixer, beat together [1 cup buttermilk,] [1 tablespoon pure vanilla extract,] and [1 cup unsalted butter,] until fluffy. Now add in the [1½ cups granulated sugar] and [3 large eggs,] one at a time, beating well after each addition.
Mix Together
Add the dry ingredients into the wet ingredients mixture in batches. Stir slowly with a wooden spoon or mixer until everything is well combined.
Bake
Fill your prepared muffin tin with batter about [2/3] full. Place it inside the preheated oven and bake for [18-20 minutes] or until a toothpick inserted comes out clean. Once ready, remove from oven and leave cupcakes to cool down on their rack for a few minutes.
Make Mocha Buttercream Frosting
While waiting for the cupcakes to cool, make the mocha buttercream frosting. In a large bowl, beat [1 cup unsalted butter,] powdered sugar, [¼ cup boiling water,] [2 tablespoons unsweetened cocoa powder,] and [2 tablespoons instant espresso powder].
Beat until the mixture becomes light and fluffy. If needed add little more milk
Substitutions and Variations
Hey there coffee lovers! In this section, we will dive into the world of substitutions and variations for our Mocha Chocolate Cupcakes recipe. Don’t worry if you don’t have all the ingredients on hand, or if you want to mix things up a bit – we’ve got you covered!
Firstly, let’s talk about the buttermilk in our recipe. If you don’t have any buttermilk, fear not! Simply combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5-10 minutes before using it in place of buttermilk. Alternatively, you can substitute buttermilk with plain greek yogurt or sour cream.
For those who want to make this recipe vegan-friendly, feel free to swap out the eggs for flax eggs or applesauce. Simply whisk together 1 tablespoon of flaxseed meal with 2 tablespoons of water per egg needed and let it sit for 5 minutes until thickened. Alternatively, use ¼ cup of applesauce per egg required.
Another way to spice things up is by adding different toppings to your cupcakes. Crushed Oreos, candy canes or even a dollop of mascarpone with whipped cream frosting would be great options!
Lastly, let’s talk about the mocha frosting recipe. While our recipe recommends using brewed coffee for the frosting, you can switch it up by using peppermint mocha instead for a festive spin on this classic treat. You can also add chocolate chips or decorate the cupcakes in Fudgy Dark Chocolate Espresso Cupcakes with coffee buttercream according to Preppy Kitchen.
In conclusion, don’t be afraid to get creative and experiment with different substitutions and variations to make this recipe your own. After all, life is too short for boring cupcakes!
Serving and Pairing
When it comes to serving and pairing, these scrumptious mocha chocolate cupcakes demand nothing less than the best brews! A freshly brewed cup of coffee serves as a perfect match for this recipe.
The rich flavor of mocha infused in the cupcakes pairs well with a bold and robust coffee blend, that can awaken your taste buds. In addition to that, you can also serve them with hot cocoa, tea or milk for a vintage twist.
These cupcakes make an amazing treat for dessert parties, birthdays, or celebrations. You can adorn them with dark chocolate shavings or whipped cream for an elevated finish. A sprinkle of powdered sugar on top of the frosting adds glamor to your treats too!
If you’re looking for a fun twist, try crushing some Oreos and sprinkle them on top or fold some chocolate chips into the frosting for a delectable surprise!
With their irresistible aroma, these cupcakes are bound to be the talk of any event. Just remember, once you take the first bite, you’ll need another!
Make-Ahead, Storing and Reheating
You don’t have to be a master barista to create these Mocha Chocolate Cupcakes, with a little preparation ahead of time, you can cater to any dessert occasion effortlessly. These cupcakes can be made ahead of time and stored in an airtight container for up to three days at room temperature. However, don’t forget to frost them only when they are cooled completely.
In case you want to prepare the cupcakes’ frosting – espresso buttercream frosting or mocha buttercream frosting – beforehand, store it in the refrigerator for up to five days in an airtight container. The buttercream may become slightly hard, so remember to let it soften for a bit before using it as topping.
If you want to store the cupcakes beyond three days or cook them in advance, you can freeze them for up to eight weeks if stored correctly. Ensure that your cupcakes are completely cooled down before freezing them. Wrap each cupcake individually with plastic wrap and store them in an airtight container or freezer-safe bag. To defrost the cupcakes, simply remove their wrapping and leave them at room temperature.
Lastly, reheating is necessary after storing the cakes in the fridge or freezing them because cold cupcakes aren’t as tasty as warm ones! It’s important not to use the microwave for reheating since it can make the cupcakes dry and unappetizing. Instead of using the traditional oven method that usually takes about ten minutes or more, we can “refresh” cakes quickly through vaporization. Heat water in a cooking pan on low heat until steam appears, then place your cupcake over a tray and hold it above steam for ten seconds. Finish off with your desired toppings and enjoy your hot Mocha Chocolate Cupcake!
Tips for Perfect Results
Making Mocha Chocolate Cupcakes is an activity that requires attention to detail to achieve perfection. Here are some tips and tricks to ensure you get the best results possible.
1. Don’t overmix the batter
Overmixing the batter can lead to tough cupcakes. Mix the dry ingredients together, then mix the wet ingredients together, and combine them using a spatula until everything is well incorporated. Be sure not to overmix the batter.
2. Use quality ingredients
Using high-quality ingredients, such as pure vanilla extract and good-quality cocoa powder, will give your cupcakes a richer, fuller flavor. Ensure that your butter and eggs are at room temperature before you start baking.
3. Measure accurately
When preparing this recipe, measure all of the ingredients accurately. An extra tablespoon or teaspoon can throw off the balance of the recipe and lead to less-than-desirable outcomes.
4. Be mindful of oven temperature
Always preheat your oven before baking, and make sure that it reaches the temperature specified in the recipe. Keep an eye on your cupcakes while they’re cooking and avoid opening the oven door too often, as this will cause fluctuations in temperature.
5. Allow time for cooling
After taking your cupcakes out of the oven, allow them to cool completely before frosting them. This will help keep your frosting in place and prevent it from melting.
By following these tips, you’ll be able to make perfect Mocha Chocolate Cupcakes every time!
Bottom Line
In conclusion, I highly recommend trying out this Mocha Chocolate Cupcakes recipe. It is not only delicious and indulgent, but it also offers a unique twist on the classic chocolate cupcakes. With the perfect balance of chocolate and espresso flavors, these cupcakes are bound to satisfy any coffee lover’s cravings.
Furthermore, this recipe is versatile and allows for substitutions and variations, making it suitable for different dietary restrictions and flavor preferences.
By following the instructions carefully, along with the helpful tips and recommendations provided, you can achieve perfect results every time. Finally, don’t be afraid to experiment and add your own touch of creativity to this recipe.
So why wait? Grab your ingredients and start baking these mouth-watering Mocha Chocolate Cupcakes today!
Mocha Chocolate Cupcakes Recipe
Ingredients
Batter
- 2 cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk
Coffee Bean French Buttercream Frosting
- 1/2 cup water
- 1 1/2 cups sugar, divided
- 1/4 teaspoon cream of tartar
- 6 egg yolks
- 1/8 cup instant espresso powder
- 2 cups butter, cut into 1-inch cubes
Instructions
- Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.).
- To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together 3/4 cup butter, 1/2 cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes.
- Scrape the sides and bottom of bowl.
- Add 3 eggs, one at a time, mixing well after each addition.
- Add the 2 teaspoons vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
- Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
- Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
- Add 1 scoop of batter into each prepared cupcake liner.
- Bake at 325 degrees for about 25 minutes.
- Once cooled, cover with coffee bean French buttercream frosting.
- Frosting:
- In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
- Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
- Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
- Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil. Stop stirring.
- Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color.
- Continue beating and add the remaining 1/2 cup sugar in 4 parts.
- When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
- When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
- Immediately add the espresso powder.
- Continuing on speed 3, beat egg yolk mixture until it cools.
- Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth. Scrape sides if necessary.
Add Your Own Notes
Nutrition
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