Mocha Cupcakes
The perfect balance of chocolate and coffee in a moist and rich cupcake.
- Prep time
- 18 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- 3 tbsp cocoa powder (nice quality)
- 1 tsp kosher salt
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- ½ cup sour cream (warm)
- 1 cup buttermilk (warm)
- 3 eggs (large)
- 1 1/4 cups coffee hot (300ml, strong)
- 1/2 cup water
- ¾ cup veggie oil
- 1/2 pound butter (unsalted, room temperature)
- 1 lb confectioners sugar
- 1/2 tbsp cocoa powder
- 1/2 tbsp espresso powder
- 1/2 tbsp vanilla extract
- 2 1/2 tbsp heavy cream
- 1/4 tsp kosher salt
- 1/2 cup chocolate covered espresso beans
- 1/2 cup dark chocolate (chopped, melted, cooled)
Instructions
- 1
For the Cupcake Batter:
- 2
Preheat oven to 350F.
- 3
Add papers to a cupcake pan.
- 4
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- 5
Add the wet ingredients into a large bowl and whisk together.
- 6
Add the wet ingredients the dry ingredients.
- 7
Whisk to combine then mix on level 2 for two minutes.
- 8
Distribute batter evenly to cupcake papers. Bake for about 15-20 minutes at 350F or until a toothpick inserted in the center comes out clean.
- 9
Allow time to cool for 10 minutes to cool fully.
- 10
For the Mocha Buttercream:
- 11
In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder.
- 12
In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes.
- 13
Beat in the confectioners sugar mixture slowly.
- 14
Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip.
- 15
For the Ganache:
- 16
Give chocolate a rough chop. Melt and allow to cool.
- 17
For the Assembly:
- 18
Remove the core of the cupcake.
- 19
Drizzle chocolate ganache.
- 20
Pipe the buttercream.
- 21
Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder.