Mocha Cupcakes with Coffee Buttercream
In short: Tender chocolate cupcakes with a hint of coffee, finished with a smooth coffee buttercream. A batch of 12 for coffee mornings and parties. It takes about 47 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 22 min
- Resting
- 40 min
- Total
- 47 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 400 kcal
Mocha cupcakes taste of chocolate first and coffee second, which suits people who like coffee but not strong bitterness. Instant coffee dissolved in warm milk goes into both the cake and the frosting, and a little brown sugar adds a caramel note. The crumb is soft and fine from the creaming method, and the buttercream is smooth and lightly flecked with cocoa. Bake them for a coffee morning or an afternoon gathering.
Instructions
- Heat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Stir the 2 tsp coffee granules into the warm milk until dissolved, and let it cool slightly.
- Whisk the flour, 30 g cocoa, baking powder and salt together in a bowl.
- Beat the 115 g butter with the granulated and brown sugars for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Add the flour mixture in three additions, alternating with the coffee milk. Mix on low just until smooth.
- Divide the batter among the liners, about 1/4 cup (60 ml) each. Bake for 20 to 22 minutes, until the tops spring back and a toothpick in the center comes out clean.
- Cool in the pan for 5 minutes, then on a rack until completely cold, about 40 minutes.
- For the buttercream, dissolve the coffee in the hot milk and let it cool. Beat the 170 g butter for 3 minutes until pale. Add the icing sugar and cocoa, then the coffee milk, and beat for 3 to 4 minutes until light. Pipe onto the cupcakes.
Tips
- Dissolve the coffee in the milk rather than adding dry granules. Undissolved granules leave bitter specks in the crumb and the frosting.
- Chill the frosted cupcakes for 15 minutes before boxing them, so the swirls set and do not smudge in transit.
Questions and answers
Can I use brewed coffee or espresso instead?
Yes. In the cake, use 60 ml (1/4 cup) cooled espresso plus 60 ml (1/4 cup) milk in place of the milk and granules. In the frosting, use 1 tbsp espresso and 1 tbsp milk.
Do these taste strongly of coffee?
They have a gentle mocha flavor, with chocolate in front and coffee behind. For a stronger coffee taste, add an extra teaspoon of coffee to the frosting.
How long do they keep?
Frosted cupcakes keep for 3 days in an airtight container in a cool room, or 5 days in the refrigerator. Bring them to room temperature before serving.
How long does it take to make Mocha Cupcakes with Coffee Buttercream?
About 47 min in total: 25 min of preparation and 22 min of cooking.
How many calories are in Mocha Cupcakes with Coffee Buttercream?
About 400 kcal per serving, with 4 g of protein, 49 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 49 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 37 g |
| Sodium | 125 mg |
Estimated values, calculated from the ingredients.
