This is exactly what I would make if I want to please each and every palate in my small family. TH likes the coffee in this whereas kiddos love the chocolate flavor in this, and I love this classic combination of chocolate and coffee,so definitely a keeper recipe for me.
Usually just before weekend I bake something, so that I don't have to search around for snacks while we go shopping around or do other activities during week end. This weekend I realized that I was baking a lot during the last couple of weeks and I should give it a rest. Then came April 29th, a special day for me and the love of my life,and there went my decision about no-bake weekend.You might think,as if she needs any excuse to bake, so true ! These mocha cupcakes with espresso butter cream frosting will make any occasion really special,I didn't have any doubt about what to bake to make our special day extra special.
This weekend was special for me, for one more reason. I went for indoor rock climbing with my friends and it was a great experience. I wasn't sure whether I will be able to finish even one full climb and I did it, at the first attempt itself ! Yeah, even I couldn't believe it. My darling daughter was like a spider girl, who actually came to watch her dear mamma climbing, changed her mind after reaching the club. She became so excited and ended up climbing several times in a couple of hours.
So the girls in the family definitely earned a treat for themselves and the boys in the family just got lucky ! This is a simple,but great recipe. If you don't want to brew the coffee, just for making cupcakes, use a good quality espresso to make strong coffee. I have tried that and it tastes great too. If you like coffee or if you like chocolate,just get on your heels and make this,right now. You will be so glad that I persuaded you to do so :)
Preparation Time: 15 min
Cooking time: 18-20 min
Yield: 12 cupcakes
Adapted from :Brown Eyed Baker
All purpose flour- 1 1/3 cup
Unsweetened cocoa powder- 1/3 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- a pinch
Strong brewed coffee- 1/2 cup
Espresso powder- 1 1/2 tsp
Whole milk- 1/2 cup
Pure vanilla extract- 1 tsp
Unsalted butter- 1/2 cup
Granulated sugar- 1/2 cup
Light brown sugar- 1/2 cup
Egg- 1 large
1.Brew the coffee and mix the espresso powder in it.Set aside to cool down.
2.Preheat the oven at 350 degree F and line a muffin pan with paper liners.
3.Whisk together the flour,cocoa powder,baking powder,baking soda and salt.
4.Mix the coffee with milk and vanilla extract in a medium bowl.
5.Blend together the butter and sugars until creamy and fluffy.
6.Add the egg and beat well until mixed in.
7.Add flour mixture and milk mixture alternately,starting and ending with flour mixture.
8.Spoon into muffin pan and bake for 18-20 minutes or until a tester inserted comes out clean.
9.Cool down a wire rack before frosting the cupcakes.
For Espresso Butter Cream Frosting:
For: 12 cupcakes
Unsalted butter- 1 cup
Confectioner's sugar- 2 1/2 cup
Pure vanilla extract- 1 1/2 tsp
Espresso powder- 1 1/2 tsp
1.Mix espresso powder in vanilla until dissolved well.
2.Whip butter on medium speed for about 5 minutes,scraping down the sides in between.
3.Add powdered sugar,a little at a time and mix on slow speed.Add more sugar when everything is mixed well and continue the process until you mix in all the sugar.
4.Add vanilla espresso mixture and mix well.
5.Frost the cup cakes.