Mocha Cupcakes with Mocha Buttercream Frosting

I always love to try recipes of different baked goods. So that, when / if one day people ask, "Have you tried making . . . . . ?" and I would LOVE to say "Yes, I have tried that !" as many times as possible the question come up. Haha. 

And this time, yeah Mocha Cupcakes ! xx


It never had appear in my mind to make this kind, but this website about bakings that just caught my attention did HER THING - inspired me ! lol Check out the page, Brown Eyed Baker !

The frosting didn't had that much light brown color. It because I used mocha extract. You can use espresso powder instead to get the color - that's actually what the original recipe calls for.

Mocha Cupcakes
Yield: 12 cupcakes 
1½ teaspoons espresso powder

½ cup strong brewed coffee

1-1/3 all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

115 g salted butter, at room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg, at room temperature

½ cup whole milk

1 teaspoon chocolate emulco

1 teaspoon vanilla extract

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Whisk together the flour, baking powder and baking soda.

3. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.

4. In a measuring cup, combine the milk, brewed coffee mixture, chocolate emulco and vanilla.

5. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

6. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Mocha Buttercream Frosting
Makes enough to frost 12 cupcakes

225 g salted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

2 ½ teaspoons coffee mocha extract – more if you like to get that real strong coffee flavor

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.

2. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.

3. Add the coffee mocha and vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

I change the recipe just a tiny-little bit from the original but wah-lah! It still taste delish! :*