I baked these cupcakes in celebration of my sister’s birthday tomorrow, even if she swore off sweets for Lent.
For this birthday surprise, my sincere thanks goes out to Michelle, the Brown Eyed Baker and her recipe for Mocha Cupcakes with Espresso Buttercream Frosting. Out of respect for her copyright rights, please check those links for the full recipe.
Once I had all the ingredients ready, I dissolved the espresso powder in the brewed coffee then set it aside.
Then I preheated our oven to 350°F, and added cupcake liners to my cupcake pan.
I placed the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
Then I mixed the dry ingredients together.
In another bowl, I placed the butter, granulated sugar and light brown sugar and beat these on MEDIUM-HIGH speed until light.
I added the egg and continued beating until the whole mixture was properly mixed.
In a separate bowl, I mixed the milk, brewed coffee mixture and vanilla.
Then I added the flour and coffee mixtures alternately.
I placed the batter in the cupcake pan and baked the cupcakes at 350°F. When the cupcakes were done baking, I allowed it to cool and prepared the frosting.
To make the Espresso Buttercream Frosting, I mixed the the espresso powder into the vanilla until dissolved.
Afterwards, I whipped the butter on MEDIUM-HIGH for 5 minutes, changed the speed to LOW, and slowly added the powdered sugar.
Once all of the powdered sugar are in the bowl, I changed the speed to MEDIUM-HIGH and whipped the mixture until fluffy. I added the dissolved espresso and vanilla until completely incorporated.
I used different tips to frost my version of the Mocha Cupcakes with Espresso Buttercream Frosting.
