Moist, soft, fudgy chocolate cupcakes infused with coffee and topped with fluffy coffee frosting. These mocha cupcakes are perfect for true coffee lovers!
½cupbuttermilk(or 1 tsp vinegar mixed with ½ cup milk)
Coffee Frosting
¾cupunsalted butter, softened
3-3.5cupspowdered sugar, sifted
1tspvanilla extract
¼tspsalt
1-1.5tbspinstant coffee granules
4-6tablspoonswhipping cream or heavy cream
chocolate covered coffee beans
chocolate shavings
Instructions
Mocha Cupcakes
Preheat the oven to 350F degrees & line muffin pans with muffin papers.
In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl beat together the oil, sugars, eggs, vanilla extract & instant coffee granules.
Slowly beat in the flour mixture about ⅓ at a time, alternating with about ⅓ of the milk until combined. Turn off the mixer and scrape down the sides of the bowl as necessary.
Spoon the batter into the prepared pans, filling each cupcake liner about ⅔ full. You'll end up with 14-15 cupcakes total.
Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
Coffee Frosting
In a large bowl, beat the butter until fluffy.
Beat in 2 cups of the powdered sugar, the vanilla extract and salt.
Mix the coffee granules with the cream (they won't fully dissolve).
Then beat in the rest of the powdered sugar about ½ at a time, alternating with 1-2 tablespoons of the cream until the desired flavor and consistency is reached.
Frost each cupcake using a knife or a piping bag and tip (I used a piping bag and a 1M tip). Optionally, decorate with chocolate covered coffee beans and chocolate shavings.