Hey guys! Today, I am back in the kitchen with my friend Abigail, this time with another amazing cupcake recipe. It's the mocha cupcake. Coffee buttercream that's light, fluffy, and not-too-sweet paired with my classic chocolate cupcake. This cupcake is so worth a try.
You can really go to town on decorating this one. I didn't have the time or energy to go out and buy chocolate decorations for the top of the cupcake, so I just used cocoa powder and coffee beans. Cocoa powder is great because it's so easy to put on...just put it through a small sift and sprinkle it on the cupcakes. And the coffee beans look so cute. You could also put on chocolate chips, chocolate sauce, or anything you want.
The other decorating factor is the piping. I was not sure what would look the best for my frosting, which is fairly pipable. (Pipeable?) Is that a word? I ended up using a round nozzle because it's super easy to pipe and it looks good. I didn't want to go all out and frilly because it's a mocha cupcake. It doesn't need fancy. It already is top-notch.
Just a few other comments before I give you the recipe. Don't worry if the batter for the cupcakes is runny. It's supposed to be that way. That's why when you pour it into the cases, it's best to use a jug with a little spout (is that what you call it) so that the batter doesn't spill all over the place.
Second thing; for the frosting, you have to judge how much flavor you want. This means adjusting the coffee and cocoa powder to your taste. Brew your coffee strongly because you can't be adding too much liquid to your buttercream or it will become runny. If your buttercream is becoming runny and you think it still doesn't have enough coffee flavor, you can add some good quality instant espresso powder. Not a whole lot, because it's really strong. You just want your buttercream to be nice and easy to pipe.
Here's the recipe:
FOR THE CAKE:
2 1/2 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee, chilled
1 cup vegetable oil
1 cup buttermilk
FOR THE FROSTING:
1 cup unsalted softened butter
3 cups powdered sugar
2-4 tablespoons cocoa powder
2-4 tablespoons strongly brewed coffee, chilled
Preheat oven to 350°F. Line muffin tins with 24 cupcake cases.
Combine flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together coffee, vegetable oil, buttermilk, and eggs. Add dry mixture to wet mixture and whisk until smooth. Pour into cupcake cases and bake for 20-25 minutes. Cool completely.
Whip butter for 3-5 minutes until light and fluffy. Add powdered sugar in two parts, mixing well after each addition. Add two tablespoons each coffee and cocoa powder and mix thoroughly. Add more of either if desired. Mix for one more minute and cover with cling film in the fridge until use.
Grab your cupcakes and frosting. Frost them however you like and sprinkle the tops with some cocoa powder or other desired decoration.