These two flavors are a brilliant pairing; very few people would disagree with that. We've made these for parties and work events and they get devoured fast. Absolutely unresistable!
Keyword chcolate lovers cupcakes, chocholate mocha cupcakes, mochacupcakes, party cupcakes
Prep Time 25 minutesminutes
Cook Time 18 minutesminutes
15 minutesminutes
Total Time 58 minutesminutes
Servings 12cupcakes
Author Valya's Taste of Home
Ingredients
Cupcake Batter Ingredients
½cup(120 ml) - espresso
¼cup.(60 ml) - organic whole milk
1tsp.- pure vanilla extract
1cup(254 g) - organic all-purpose flour
⅓cup(35 g) - unsweetened cocoa powder
½tsp.- baking powder
½tsp.- baking soda
⅛tsp.- sea salt
2oz.(57 g) - unsalted butter (softened)
½cup(125 g) - organic sugar
½cup(125 g) - brown sugar
1large egg - room temperature
Frosting Ingredients
4oz.(113 g) – cream cheese (softened)
¼cup(50g) – organic sugar
1cup(254ml) – heavy whipping cream
1tbsp.915 ml) – espresso (cooled)
Instructions
How to Make Cupcakes Batter
First, brew espresso.
Next, combine liquid ingredients: espresso, whole milk, and pure vanilla extract. Set aside until ready for use.
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. Sift dry ingredients: flour, cocoa powder, baking soda, and salt. Mix with a whisker until well combined.
Beat butter and organic and brown sugars together at a high speed until light and fluffy (about 3 minutes). Add the egg and beat again until combined.
Pour in the liquid mixture and mix for 10 seconds. Then add the dry mixture. At the lowest speed, mix everything together well for about a minute (do not over mix). Scrap down the sides and bottom of the mixer bowl and mix again for 30 seconds.
Divide the batter evenly between the 12 liners.
Baking Time
Bake for 18 minutes or until a toothpick, inserted in the center of a cupcake, comes out clean. Cool completely before frosting cupcakes.
How to Make Frosting
Beat softened cream cheese and organic sugar for 2 minutes. Let it sit on the mixer base for a couple of minutes (to allow the larger granules of organic sugar to melt). Beat again for 2 - 3 minutes. Remove the bowl from the mixer and set it aside.
In a small bowl, beat heavy cream until thick (do not overbeat or it will turn into butter chunks).
Add ½ of the beaten heavy cream to the cream cheese mixture and mix them with a silicon spatula. Then add the second half of the heavy cream and mix well again. Finally, add 1 tbsp. of cooled espresso and combine well.
How to Decorate Cupcakes
Using a large 1M tip to pipe the frosting onto cooled cupcakes.
Sprinkle a bit of cacao or finely ground coffee on top of each cupcake.
Notes
Store frosted cupcakes in the fridge in the container covered with a lid for about 4-5 days before they start to get hard and dry.
Bake cupcakes up to two days ahead of the event and arrange them (unfrosted) in the container with a lid and store them at room temperature. Frost before serving.
To freeze cupcakes, arrange unfrosted cupcakes in the container and cover them with a lid. Freeze up to two months.