Mocha Cupcakes

Mocha Cupcakes to celebrate #cupcakemondays!

I decorated these Mocha Cupcakes in two different ways. Here is the second version of my Mocha Cupcakes)

These Mocha Cupcakes I bring today were simply topped with my super delicious Coffee Macaron. Nothing too fancy.

So these Mocha Cupcakes came to life because I made coffee macarons. I think it’s such a waste to make macarons and not use them to decorate other desserts, such as cakes, cupcakes, and pastries. My favorite way of using macarons is to decorate cupcakes, as you must know if you already follow me.

You can see with my Pumpkin Cupcakes, Raspberry Almond Chocolate Cupcakes, Blueberry Matcha Cupcakes, Espresso Chocolate and Peanut Butter Cupcakes.

All have macarons on top.

Anyway, you get the point. I like macarons. Also, I like cupcakes. And by “like”, I mean I am devout to them.

I am in this mood where I just want to make all coffee desserts now.

Which reminds me I am due to make Tiramisu. One of my first recipes on the blog last year, was a Pumpkin Tiramisu. And I also made these Tiramisu Macarons not too long ago.

I don’t know about you, but the holidays always make me crave for lots of desserts, and one of them is Tiramisu!

These Mocha Cupcakes will do for now, specially since I made them in two different ways. And got my coffee dessert fix.

Regardless, Tiramisu, I still miss you. I’m coming for you!

So, I always get asked what I do with all the desserts I make, since I make so much. And the answer is: give it away! I love baking and sharing with people around me. It’s what I love the most about baking.

Anyway, I gifted these Mocha Cupcakes for my son’s teachers.

I mean, they do put up with loads of two year olds. Props to them. And cupcakes too! Cheers, teachers! Thanks for all your hard work. I got mad appreciation for you guys! My mom is a dedicated teacher.

Anyway, all teachers deserve cupcakes! (And I wish I could give my mom some, but she is all the way in Brazil, so I hope someday soon I can make her cupcakes she can taste!)

So, to sum up, yes to coffee desserts, yes to teachers, yes to macarons on top of cupcakes. Got it?

Thank you for reading, have a great day!

Mocha Cupcakes

Chocolate Espresso Cupcakes, topped with Coffee Cream Cheese Frosting. Decorated two ways.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 350 kcal

Ingredients

  

Chocolate Espresso Cupcakes

• 1 1/2 cups all-purpose flour 190 grams 6.75 oz
• 1/4 cup unsweetened cocoa powder 31 grams 1.125 oz
• 1 cup granulated sugar 200 grams 7 oz.
• 2 teaspoons espresso powder
• 1 teaspoon baking soda
• 3/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup brewed coffee
• 1 tablespoon white vinegar
• 2 teaspoons Kahlua or vanilla extract
• 1/2 cup canola oil 107 grams 3.8 oz

Coffee Cream Cheese Frosting

• 1 cup cream cheese softened 226 grams, 8 oz
• 1/2 cup unsalted butter softened 113 grams, 4 oz
• 4 cups powdered sugar 510 grams 18 oz
• 1 teaspoon Kahlua or vanilla extract
• 1 1/2 teaspoon espresso powder

Instructions

 

Chocolate Espresso Cupcakes

• Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
• Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
• In another bowl, mix coffee, vinegar, Kahlua and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
• Distribute batter evenly in cupcake pans.
• Bake for 15-20 minutes.
• Remove and let it cool.

Coffee Cream Cheese Frosting

• Start by sifting the powdered sugar. Set it aside.
• Now, cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
• Add Kahlua, or vanilla extract. Mix to combine.
• With the mixer off, add powdered sugar mixture to the bowl.
• Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.
• Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
• At the very end, add espresso powder and stir to combine.
• This frosting will store well in the fridge for up to 5 days, covered.
• Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.

Keyword chocolate, coffee, cupcakes, espresso, mocha

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