Mocha Espresso Delight Cupcakes
Indulge in these rich mocha espresso cupcakes, featuring a moist chocolate base infused with espresso and topped with a creamy coffee buttercream. Perfect for coffee lovers looking for a sweet treat.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large Eggs
- 1 cup Milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup espresso or strong coffee
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tbsp milk (for frosting)
- 1 tbsp instant coffee granules
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
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Step 2:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Step 3:
In another bowl, mix the eggs, milk, vegetable oil, vanilla extract, and espresso until well combined.
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Step 4:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Step 5:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Step 6:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Step 7:
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Step 8:
In a bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing well. Add milk and instant coffee granules to achieve desired consistency.
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Step 9:
Once the cupcakes are completely cool, frost them generously with the coffee buttercream.
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Step 10:
Serve the mocha espresso cupcakes and enjoy your delightful treat!