MOCHÂ CUPCÂKES WITH ESPRESSO BUTTERCREÂM FROSTING
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MOCHÂ CUPCÂKES
WITH ESPRESSO BUTTERCREÂM FROSTING
 |
MOCHÂ CUPCÂKES
WITH ESPRESSO BUTTERCREÂM FROSTING
These mochâ cupcâkes âre coffee ând espresso-infused, light on the chocolâte, ând topped with ân espresso-spiked buttercreâm frosting.
INGREDIENTS:
For the Cupcâkes:
·
½
cup (120 ml) brewed coffee, ât room temperâture
·
1½
teâspoons espresso powder
·
½
cup (120 ml) whole milk
·
1
teâspoon vânillâ extrâct
·
1⅓
cups (189 grâms) âll-purpose flour
·
⅓
cup (28 grâms) unsweetened cocoâ powder
·
1
teâspoon bâking powder
·
½
teâspoon bâking sodâ
·
¼
teâspoon sâlt
·
½
cup (113 grâms) unsâlted butter, ât room temperâture
·
½
cup (99 grâms) grânulâted sugâr
·
½
cup (99 grâms) light brown sugâr
·
1
egg, ât room temperâture
For the Espresso Buttercreâm
Frosting:
·
1
cup (227 grâms) unsâlted butter, ât room temperâture
·
2½
cups (283 grâms) powdered sugâr
·
1½
teâspoons vânillâ extrâct
·
1½
teâspoons espresso powder
DIRECTIONS:
1. Preheât the oven to 350
degrees F. Line â stândârd-size muffin tin with pâper liners.
2. Mâke the Cupcâkes: In â meâsuring cup,
whisk the espresso powder into the brewed coffee until completely dissolved. Âdd
the milk ând vânillâ extrâct; set âside.
3. In â medium bowl, whisk
together the flour, cocoâ powder, bâking powder, bâking sodâ ând sâlt.
4. visit browneyedbaker.com@MOCHÂ CUPCÂKES WITH ESPRESSO BUTTERCREÂM FROSTING for full recipe
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