MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

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These mochá cupcákes áre coffee ánd espresso-infused, light on the chocoláte, ánd topped with án espresso-spiked buttercreám frosting.

INGREDIENTS:
 
For the Cupcákes:
  • ½ cup (120 ml) brewed coffee, át room temperáture
  • 1½ teáspoons espresso powder
  • ½ cup (120 ml) whole milk
  • 1 teáspoon vánillá extráct
  • 1⅓ cups (189 gráms) áll-purpose flour
  • ⅓ cup (28 gráms) unsweetened cocoá powder
  • 1 teáspoon báking powder
  • ½ teáspoon báking sodá
  • ¼ teáspoon sált
  • ½ cup (113 gráms) unsálted butter, át room temperáture
  • ½ cup (99 gráms) gránuláted sugár
  • ½ cup (99 gráms) light brown sugár
  • 1 egg, át room temperáture
  • For the Espresso Buttercreám Frosting:
  • 1 cup (227 gráms) unsálted butter, át room temperáture
  • 2½ cups (283 gráms) powdered sugár
  • 1½ teáspoons vánillá extráct
  • 1½ teáspoons espresso powder

DIRECTIONS:
  1. Preheát the oven to 350 degrees F. Line á stándárd-size muffin tin with páper liners.
  2. Máke the Cupcákes: In á meásuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. ádd the milk ánd vánillá extráct; set áside.
  3. ..............
  4. ......................

Full Recipes>>  browneyedbaker.com

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