Chocolate Espresso Cupcakes With Mocha Buttercream
By: The Culinary Ch...
Published: Friday, March 11, 2011 - 8:13pm

Ingredients




Cupcakes:
2 cups All Purpose Flour
1 cup Unsweetened Cocoa Powder
2 cups Granulated Sugar
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 Whole Eggs
1 cup Buttermilk
2/3 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 cup Freshly Brewed Strong Coffee
1 tablespoon Instant Espresso Powder
Mocha Buttercream:
10 tablespoons of Unsalted Butter, at room temperature
3 tablespoons Espresso, at room temperature
1/2 tablespoon Cocoa Powder
4 cups Confectioner Sugar (varies due to preferred frosting consistency)
Garnish:
Chocolate Covered Espresso Beans
2 tablespoons Cocoa Powder

Preparation

1 Preheat oven to 350 degrees. Line cupcake tins with paper cups. 2 In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated. 3 Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack. 4 While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don’t worry as it will come together once the sugar is added. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use. 5 Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.