Mocha Cupcakes with Espresso Buttercream Frosting
These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.
INGREDIENTS:
- FOR THE CUPCAKES:
- �cupbrewed coffee, at room temperature
- 1�teaspoonsespresso powder
- �cupwhole milk
- 1teaspoonvanilla extract
- 1?cupsall-purpose flour
- ?cupunsweetened cocoa powder
- 1teaspoonbaking powder
- �teaspoonbaking soda
- �teaspoonsalt
- �cupunsalted butter, at room temperature
- �cupgranulated sugar
- �cuplight brown sugar
- 1egg(at room temperature)
- FOR THE ESPRESSO BUTTERCREAM FROSTING:
- 1cupunsalted butter, at room temperature
- 2�cupspowdered sugar
- 1�teaspoonsvanilla extract
- 1�teaspoonsespresso powder
DIRECTIONS:
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
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