Fall Chocolate Mocha Cupcakes
My first ever chocolate mocha anything to experiment with and wow, so moist and decadent! Gone FAST at work!
Ingredients
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For the Cupcakes
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1 3/4 cup bread flour
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2 cup granulated sugar
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3/4 cup cocoa powder
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp sea salt or kosher salt
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1/2 cup butter (not margarine), melted
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1 cup buttermilk
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2 large eggs
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2 tsp almond extract
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1 cup of your favorite strongly brewed coffee
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1 tsp freshly ground nutmeg
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For the Chocolate Buttercream Frosting
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6 tbsp softened butter (room temp)
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1/2 cup cocoa powder
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2 2/3 cup powdered sugar
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1/3 cup heavy whipping cream
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1 tsp almond extract
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1/2 tsp freshly ground nutmeg
Cooking Instructions
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1
Preheat oven to 350°F.
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2
Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
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3
In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
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4
In a separate bowl, sift bread flour and cocoa powder until its lump free.
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5
Add baking powder, baking soda and salt until well combined.
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6
Slowly add dry ingredients into the wet ingredients until well combined.
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7
Add brewed coffee to the mixed batter and mix again until combined.
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8
Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
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9
Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
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10
Once cupcakes are done, set aside to cool while moving on to make the frosting.
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11
In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
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12
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.
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13
Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
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14
Frost cupcakes and decorate if desired. Enjoy!
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