Chocolate Espresso Cupcakes With Mocha Buttercream

You can never have too many dessert recipes, so give Chocolate Espresso Cupcakes With Mocha Buttercream a try. This recipe makes 24 servings with 308 calories, 3g of protein, and 8g of fat each. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up vanillan extract, cocoa powder, espresso powder, and a few other things to make it today. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is rather bad. Try Mocha Cupcakes with Espresso Buttercream Frosting, Mocha Chocolate Chip Espresso Cupcakes, and Chocolate Coconut Flour Cupcakes with Espresso Buttercream (Low Carb and Gluten Free) for similar recipes.

  • Serves: 24
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 1.0

Ingredients


Table
Grid

Instructions

Step 1: Preheat oven to 350 degrees. Line cupcake tins with paper cups.In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined.

Ingredients:

  • instant espresso
  • baking powder
  • baking soda
  • buttermilk
  • cupcakes
  • vanilla
  • coffee
  • cocoa powder
  • all purpose flour
  • sugar
  • egg
  • salt
  • cooking oil

Equipment:

  • bowl
  • oven

Step 2: Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients.

Ingredients:

  • espresso
  • coffee

Equipment:

  • bowl

Step 3: Mix until all items are incorporated.Fill paper cups 2/3 full.

Step 4: Bake for about 18-20 minutes or until a toothpick inserted comes out clean.

Equipment:

  • toothpicks
  • oven

Step 5: Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy.

Ingredients:

  • cupcakes
  • frosting
  • butter

Equipment:

  • hand mixer
  • wire rack
  • oven
  • frying pan

Step 6: Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but dont worry as it will come together once the sugar is added. Gradually add in the confectioners sugar, cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.

Ingredients:

  • powdered sugar
  • cocoa powder
  • chocolate
  • cupcakes
  • espresso
  • frosting
  • sugar


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories307.65 kcal15.38%
    Fat8.23 g12.66%
    Saturated Fat4.25 g26.58%
    Carbohydrates59.79 g19.93%
    Net Carbohydrates57.18 g20.79%
    Sugar47.16 g52.4%
    Cholesterol27.75 mg9.25%
    Sodium254.62 mg11.07%
    Alcohol0.06 g100.0%
    Alcohol %0.07 %100.0%
    Caffeine37.7 mg12.57%
    Protein3.43 g6.86%
    Manganese0.32 mg16.24%
    Copper0.26 mg12.98%
    Fiber2.61 g10.44%
    Selenium6.81 µg9.72%
    Magnesium36.87 mg9.22%
    Iron1.53 mg8.5%
    Phosphorus82.78 mg8.28%
    Vitamin B20.13 mg7.87%
    Vitamin B10.11 mg7.06%
    Folate26.1 µg6.53%
    Vitamin B30.95 mg4.75%
    Calcium41.91 mg4.19%
    Potassium144.63 mg4.13%
    Zinc0.61 mg4.08%
    Vitamin A186.2 IU3.72%
    Vitamin K2.97 µg2.83%
    Vitamin D0.32 µg2.16%
    Vitamin B50.2 mg2.04%
    Vitamin E0.3 mg1.99%
    Vitamin B120.1 µg1.67%
    Vitamin B60.02 mg1.19%