Mocha Cupcakes Recipe

Name: Mocha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Espresso Cake; 1 cup granulated sugar; 3/4 cup all purpose flour; 2 tablespoons all purpose flour; 1/4 cup unsweetened cocoa powder; 2 tablespoons unsweetened cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temp; 1/2 cup sour cream, room temp; 1/4 cup canola oil; 1 tablespoon vanilla extract; 1/2 cup hot strong espresso; Espresso Buttercream; 1 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon heavy cream; 3 tablespoons cooled espresso; Garnish; 1/4 cup crushed whoppers or other chocolate candies

Servings: persons

Chocolate Espresso Cake
1 cup granulated sugar
3/4 cup all purpose flour
2 tablespoons all purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temp
1/2 cup sour cream, room temp
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup hot strong espresso
Espresso Buttercream
1 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon heavy cream
3 tablespoons cooled espresso
Garnish
1/4 cup crushed whoppers or other chocolate candies

1
To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
4
Pour in the hot espresso, and slowly mix until smooth and liquidy.
5
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
6
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add heavy cream and espresso, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
7
Frost the cupcakes with the buttercream. Top with crushed candies.

1304

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: Chocolate Espresso Cake, 1 cup granulated sugar, 3/4 cup all purpose flour, 2 tablespoons all purpose flour, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Cupcakes

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