Chocolate Mocha Cupcakes
Chocolate + espresso in a cupcake! And this cupcake recipe is super easy to make!
Servings: 14 cupcakes
For the espresso buttercream
Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
Stir together flour, cocoa, baking powder, baking soda, instant espresso powder and salt in large bowl.
In a second mixing bowl, whisk together the eggs, oil, sour cream (or greek yogurt), vanilla extract, and sugar .
Fill each cupcake well about 3/4 cup full of batter.
Bake for about 14 minutes, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely.
For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your heavy cream, vanilla extract, and instant espresso powder. Beat on medium-high for 8 minutes.
With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with sprinkles. Store at room temperature for up to 2 days. Refrigerate for up to 3 days, just bring back to room temperature before serving.
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
Calories: 237kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 161mg | Fiber: 2g | Sugar: 24g