Mochaccino Cupcakes

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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!

Mochaccino Cupcakes
Photo: Kritsada Panichgul
Prep Time:
40 mins
Stand Time:
30 mins
Bake Time:
18 mins
Cool Time:
45 mins
Total Time:
40 mins
Servings:
30

Ingredients

  • ¾ cup butter

  • 3 eggs

  • 1 ¾ cup all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¾ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • ½ cup strong brewed coffee, cooled

  • 2 cup sugar

  • 2 teaspoon vanilla

  • 1 cup dark, bittersweet, or semisweet chocolate pieces

  • 1 recipe Coffee Buttercream

  • 30 creme-filled rolled wafer cookies, such as Pirouettes

  • Unsweetened cocoa powder or ground cinnamon (optional)

Coffee Buttercream

  • cup butter

  • 4 cup powdered sugar

  • 3 tablespoon strong brewed coffee, cooled

  • 1 teaspoon vanilla

  • Strong brewed coffee, cooled (optional)

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

  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.

Nutrition Facts (per serving)

285 Calories
12g Fat
45g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 285
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 42mg 14%
Sodium 167mg 7%
Total Carbohydrate 45g 16%
Total Sugars 32g
Protein 3g
Calcium 30.3mg 2%
Iron 1.3mg 7%
Potassium 110mg 2%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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