Mocha Cupcakes
Description
Mocha cupcakes with coffee flavor that actually comes through. Dissolve the espresso powder in hot liquid instead of whisking it into the dry flour.Ingredients
For the Mocha Cupcakes
For the Espresso Buttercream
Instructions
Bake the Cupcakes
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Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
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Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
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Whisk together the oil, sugar, egg, and vanilla.
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Alternate adding the dry ingredients and buttermilk in three additions, mixing just until combined.
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Stir the espresso powder into the hot water until fully dissolved, then stir into the batter. The batter will look thin.
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Fill liners two-thirds full and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.
Make the Frosting and Assemble
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Dissolve the espresso powder in the milk.
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Beat the butter until smooth, then add powdered sugar gradually, alternating with the espresso milk, until fluffy.
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Pipe or spread the espresso buttercream over the cooled cupcakes.
