Coffee Lovers Will Adore These Mocha Cupcakes

By
Dona E
-
Photo by Mike Meeks on Unsplash

Chocolate and coffee—a match made in heaven. The rich, bold taste of coffee tastes amazing when paired with the sweet taste of chocolate and these mocha cupcakes from The Pioneer Women are absolutely delicious. The best part is that you don’t need to brew any coffee as they’re made with coffee extract and instant espresso powder. Are you ready for your taste buds to explode?

Ingredients:

  • 2 sticks salted butter
  • 4 heaping tablespoons unsweetened cocoa powder
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Frosting:

  • 3 sticks salted butter, softened
  • 6 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon coffee extract
  • 3 tablespoons instant espresso powder
  • 3 to 4 tablespoons milk
  • Sprinkles, for topping
  • Chocolate coffee beans, for topping

Instructions:

  1. Preheat the oven to 350 F and line two 12-cup muffin pans with paper liners.
  2. In a medium saucepan over medium heat, melt the butter, and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let it boil for 15 seconds, then remove from heat.
  3. Stir together the flour, sugar, and salt in a medium bowl.
  4. In a small bowl, whisk the eggs, buttermilk, vanilla, and baking soda.
  5. Pour the cocoa mixture over the flour mixture and stir. Then pour the eggs mixture and stir until the batter is combined.
  6. Fill the muffin cups two-thirds full and bake them for around 20 minutes, or until a toothpick comes out from the center clean.
  7. Remove the muffins from the oven and let them cool for about 5 minutes. Remove the muffins to a rack and let them cool completely before you start decorating.
  8. For the frosting, beat the butter in a bowl with a mixture on medium speed until it’s creamy.
  9. Reduce the speed to low and in two batches, add the confectioners’ sugar, beating until it’s combined. Add the vanilla and coffee extracts and increase the speed to high for around 30 seconds, or until it’s creamy.
  10. In a small bowl, put the espresso powder in 3 tablespoons milk and add it to the frosting.
  11. Beat until it’s fluffy, around 2 to 3 minutes. Beat in the last tablespoon of milk if the frosting is stiff.
  12. Transfer the frosting to piping bags fitted with a medium star tip and pipe the frosting onto the cupcakes.
  13. Top with chocolate coffee beans and sprinkles.