Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fall chocolate mocha cupcakes. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Easy chocolate cupcakes made with espresso powder and then topped with an espresso buttercream frosting. These chocolate mocha cupcakes are chocolate lover's dream. There are two things I have to have in my life every day.
Fall Chocolate Mocha Cupcakes is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fall Chocolate Mocha Cupcakes is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fall chocolate mocha cupcakes using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Fall Chocolate Mocha Cupcakes:
- Make ready For the Cupcakes
- Take 1 3/4 cup bread flour
- Make ready 2 cup granulated sugar
- Get 3/4 cup cocoa powder
- Take 1 1/2 tsp baking powder
- Prepare 1 1/2 tsp baking soda
- Make ready 1 tsp sea salt or kosher salt
- Get 1/2 cup butter (not margarine), melted
- Prepare 1 cup buttermilk
- Take 2 large eggs
- Prepare 2 tsp almond extract
- Get 1 cup of your favorite strongly brewed coffee
- Prepare 1 tsp freshly ground nutmeg
- Make ready For the Chocolate Buttercream Frosting
- Get 6 tbsp softened butter (room temp)
- Make ready 1/2 cup cocoa powder
- Take 2 2/3 cup powdered sugar
- Make ready 1/3 cup heavy whipping cream
- Prepare 1 tsp almond extract
- Take 1/2 tsp freshly ground nutmeg
Or seriously don't talk to me. Fall Chocolate Mocha Cupcakes My first ever chocolate mocha anything to experiment with and wow, so moist and decadent! In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended.
Steps to make Fall Chocolate Mocha Cupcakes:
- Preheat oven to 350°F.
- Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
- In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
- In a separate bowl, sift bread flour and cocoa powder until its lump free.
- Add baking powder, baking soda and salt until well combined.
- Slowly add dry ingredients into the wet ingredients until well combined.
- Add brewed coffee to the mixed batter and mix again until combined.
- Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
- Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
- Once cupcakes are done, set aside to cool while moving on to make the frosting.
- In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
- Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl.
- Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
- Frost cupcakes and decorate if desired. Enjoy!
In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. These mocha cupcakes are a great coffee/chocolate combination. Combine flour, baking soda and salt in a medium sized bowl. The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat or after dinner indulgence. With a cup of coffee of course!
So that’s going to wrap this up for this exceptional food fall chocolate mocha cupcakes recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
