Mocha Cupcakes
These easy Mocha Cupcakes are a coffee lovers dream! Espresso chocolate cake is filled with a mascarpone espresso filling and topped with a creamy coffee buttercream.
Servings 12 cupcakes
Equipment
Ingredients
Cupcakes:
- 1 cup granulated sugar
- 1¼ cup all-purpose flour
- 1/4 cup plus 2 tablespoons Dutch Cocoa
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 6 tablespoons butter melted
- 1 teaspoon vanilla extract
- 3/4 cup strong brewed coffee
Filling:
- 4 oz mascarpone cheese
- 1 teaspoon espresso powder
- 2 teaspoons strong brewed coffee I recommend brewing in the Mr. Coffee® Electric French Press + Hot Water Kettle
- 1 cup powdered sugar
Frosting:
- 3/4 cup butter soft
- 1/2 cup Dutch cocoa
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
- 2½ cups powdered sugar
Instructions
Cupcakes:
- Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- Whisk together the granulated sugar, flour, Dutch cocoa, baking powder, espresso powder, baking soda, and salt in a large bowl.
- Combine the eggs, melted butter, and vanilla in a measuring cup. Stir with a fork until combined and fold into your dry ingredients. Mix in the coffee.
- Divide evenly between your prepared cupcake liners and bake 15-17 minutes or until a toothpick comes out clean. Cool completely.
Filling:
- Mix all of the ingredients until incorporated. Fill your cupcakes.
Frosting:
- Cream together the butter, cocoa, and espresso powder in the bowl of an electric mixer fitted with the whisk attachment. Scrape the sides and slowly add the powdered sugar, milk, and vanilla. Whip until fluffy making sure to clean the sides of the bowl for even mixing. Spread or pipe onto you cupcakes.
Nutrition
Serving: 12cupcakes