Fall Chocolate Mocha Cupcakes Recipe

Name: Fall Chocolate Mocha Cupcakes
Yield: 4 servings
Cuisine: American
Ingredients: 1 3/4 cup bread flour; 2 cup granulated sugar; 3/4 cup cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp sea salt or kosher salt; 1/2 cup butter (not margarine), melted; 1 cup buttermilk; 2 large eggs; 2 tsp almond extract; 1 cup of your favorite strongly brewed coffee; 1 tsp freshly ground nutmeg; 6 tbsp softened butter (room temp); 1/2 cup cocoa powder; 2 2/3 cup powdered sugar; 1/3 cup heavy whipping cream; 1 tsp almond extract; 1/2 tsp freshly ground nutmeg

Servings: persons

1 3/4 cup bread flour
2 cup granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt or kosher salt
1/2 cup butter (not margarine), melted
1 cup buttermilk
2 large eggs
2 tsp almond extract
1 cup of your favorite strongly brewed coffee
1 tsp freshly ground nutmeg
6 tbsp softened butter (room temp)
1/2 cup cocoa powder
2 2/3 cup powdered sugar
1/3 cup heavy whipping cream
1 tsp almond extract
1/2 tsp freshly ground nutmeg

1
Preheat oven to 350F.
2
Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
3
In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk.
4
Add almond extracted nutmeg and mix well.
5
In a separate bowl, sift bread flour and cocoa powder until its lump free.
6
Add baking powder, baking soda and salt until well combined.
7
Slowly add dry ingredients into the wet ingredients until well combined.
8
Add brewed coffee to the mixed batter and mix again until combined.
9
Fill each cupcake tin 3/4 way full.
10
Any more and your batter will run over and create a huge mess!
11
Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
12
Once cupcakes are done, set aside to cool while moving on to make the frosting.
13
In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
14
Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl.
15
Add the heavy whipping cream, almond extract and nutmeg.
16
Mix until smooth, creamy and airy about 3 to 4 minutes.
17
Frost cupcakes and decorate if desired.
18
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3/4 cup bread flour, 2 cup granulated sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, and more.

Yes, Fall Chocolate Mocha Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Chocolate Mocha Cupcakes

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