Mocha Coffee Cupcakes

• Vegetarian

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa
  • 1/2 cup Cocoa powder
  • 1 1/3 cup Flour
  • 1 cup Granulated sugar
  • 3 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Drinks

  • 3 tbsp Coffee

• Dairy

  • 1 cup Cream butter, sweet
  • 1 cup Cream unsalted butter, soft sweet
  • 5 tbsp Heavy whipping cream
  • 1/2 cup Whole milk

Found on kellystilwell.com

Description

Ingredients

• Cupcake Ingredients:
• 1⅓ C flour
• ½ C cocoa
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 C granulated sugar
• 2 tsp vanilla extract
• 1 C soft sweet cream unsalted butter
• 1 eggs
• ½ C whole milk
• Frosting Ingredients:
• 3 C Powdered sugar
• ½ C cocoa powder
• 1 C sweet cream butter
• 5 TBSP heavy whipping cream
• 3 TBSP cooled freshly brewed coffee

Directions

• Cupcakes:
• Preheat oven at 350.
• Line cupcake pan with paper cupcake liners.
• Cream sugar with butter until light and creamy.
• Add egg
• Add vanilla extract.
• In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
• Mix until thoroughly combined.
• Begin adding the dry mixture in with the butter and sugar combination.
• Alternate the dry ingredients with the milk.
• Gently stir in the fresh brewed coffee.
• Beat well until all combined.
• Scoop the batter into the paper liners until each cup is ¾ filled.
• Bake at 350 for 21 minutes.
• Remove from baking pan and allow to cool.
• Frosting:
• Put soften butter in the mixing bowl.
• Add powdered sugar and cocoa.
• Beat until the combination looks like little pebbles.
• Add whipping cream.
• Add brewed coffee.
• Mix until peaks appear.
• If this doesnt peak then add ½ C more of powdered sugar.
• Continue to mix until the frosting forms peaks.
• Frost your usual way.
• Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.