Going Home: Chocolate Cappuccino Cupcakes with Mocha Frosting

For the past two weeks, I’ve not really been doing anything. Work hasn’t started, school is over and I can’t go home until after a meeting tomorrow! Making cupcakes keep me busy and I’ve got a friend who comes over and I have to limit her from eating all of them at once! Works out for me, I don’t need to be eating all that buttercream!

Anyway, cooking has been keeping me company when everyone else is out of town but now it’s time to come home! My sister’s prom is this weekend and then it’s off to Georgia to see my other family! Also, I’m super excited to come home and hang with my puppy all day. That’s the life!

Chocolate Espresso Cupcakes with Mocha Buttercream

Borrowed from the Culinary Chronicles!

Cupcakes:

  • 2¼ Cups All Purpose Flour
  • 1½ Cups Unsweetened Cocoa Powder
  • 2½ Cups Granulated Sugar
  • 1¼ Teaspoon Baking Powder
  • 2½ Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Whole Eggs
  • 1¼ Cups Buttermilk
  • 2/3 Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Freshly Brewed Strong Coffee
  • 1 Tablespoon Instant Espresso Powder

Mocha Buttercream:

  • 10 Tablespoons of Unsalted Butter, at room temperature
  • 3 Tablespoons Espresso, at room temperature
  • ½ Tablespoon Cocoa Powder
  • 3-4 Cups Confectioner Sugar (varies due to preferred frosting consistency)
  1. Preheat oven to 350 degrees. Line cupcake tins with paper cups.
  2. In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.
  3. Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.
  4. While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don’t worry as it will come together once the sugar is added. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.
  5. Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.
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Tags: , , , , , , ,

Categories: Desserts

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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