Mochaccino Cupcakes

Coffee Buttercream frosting tops this java-infused coffee cupcake recipe. One bite will convince you: Our Mochaccino Cupcakes are the perfect harmony of coffee and chocolate!

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 142 people

Rate This!

  • Makes: 30 servings
  • Serving Size: 1 cupcake
  • Prep: 40 mins
  • Stand: 30 mins
  • Bake: 18 mins 350°F

Mochaccino Cupcakes

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

Directions

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Mochaccino Cupcakes)

  • Per serving:
  • 285 kcal ,
  • 12 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 42 mg chol. ,
  • 167 mg sodium ,
  • 45 g carb. ,
  • 2 g fiber ,
  • 32 g sugar ,
  • 3 g pro.
rate this recipe!
add review

Reviews (1)

142 Ratings
1560 Days Ago
Made these and they were awesome!!!!

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close