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mocha cupcakes

Mocha Cupcakes with Espresso Buttercream

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1 1/4 c cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons espresso powder
  • 1 cup water
  • 6 tablespoons vegetable oil
  • 1 tablespoon vinegar

Espresso Buttercream:

  • 1 1/2 teaspoons espresso powder
  • 1-3 tablespoons water
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Instructions

  1. Heat oven to 350 degrees F. Line 12-cup muffin pan with cupcake liners; set aside.

  2. In large bowl, sift together flour, sugar, cocoa, baking soda and salt.

  3. Dissolve 1 1/2 teaspoons espresso powder in 1 cup water; add to flour mixture.

  4. Add oil and vinegar to flour mixture; blend on low speed 1 minute, scraping bowl often.

  5. Beat on medium speed 1 minute, until well blended. Divide batter evenly among muffin cups.

  6. Bake at 350 degrees F. for 18-20 minutes, until toothpick inserted comes out clean. Remove from pan and cool completely.

To make Buttercream:

  1. In medium bowl, dissolve 1 1/2 teaspoons espresso powder in 1 tablespoon water.

  2. Add butter, vanilla and powdered sugar; blend on low speed 1-2 minutes, until combined.

  3. Beat on medium speed 2 minutes, adding additional water 1 teaspoon at a time, until frosting is smooth and creamy. Pipe or spread onto cooled cupcakes.