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Chocolate Mocha Cupcakes with Mocha Russian Buttercream Recipe

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3.9 from 15 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 24 cupcakes

Description

Indulge in these moist and rich Chocolate Mocha Cupcakes featuring a luscious chocolate base paired with a creamy mocha Russian buttercream frosting. This decadent American dessert blends chocolate and espresso flavors perfectly, making it an ideal treat for special occasions or a gourmet dessert at home.

Ingredients

Cupcakes

  • 1 1/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2/3 cup brown sugar
  • 2/3 cup cocoa powder
  • 2 tsp espresso powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup buttermilk, room temperature
  • 1/2 cup coffee, room temperature
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 2 tsp vanilla extract

Mocha Frosting

  • 1 cup butter, room temperature
  • 14 oz sweetened condensed milk, chilled (1 can)
  • 1/3 cup chocolate chips, melted
  • 1 tsp vanilla extract
  • 3 tsp espresso powder

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cupcake pans with liners to prepare for baking 24 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt to ensure even distribution of leavening and flavor.
  3. Combine Wet Ingredients: In another bowl, mix the room temperature buttermilk, coffee, vegetable oil, eggs, and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing which can make cupcakes dense.
  5. Fill Cupcake Liners and Bake: Spoon the batter into cupcake liners, filling each about halfway. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Remove cupcakes from the oven and allow to cool in the pans for a few minutes before transferring them to a wire rack to cool completely before frosting.
  7. Prepare Frosting: Using a stand mixer with a whisk attachment, beat the room temperature butter on medium-high speed for 5-7 minutes until fluffy and creamy.
  8. Incorporate Sweetened Condensed Milk: Gradually add the chilled sweetened condensed milk by pouring about a quarter can at a time while continuing to beat. This will lighten and fluff the butter mixture.
  9. Add Flavorings: Stir in the melted chocolate chips, vanilla extract, and espresso powder thoroughly until the frosting is smooth and evenly flavored.
  10. Frost Cupcakes: Once cupcakes are completely cool, frost them using a piping bag or an offset spatula to apply the mocha buttercream evenly over the tops.
  11. Optional Decoration: Enhance presentation by garnishing with chocolate shavings, a dusting of cocoa powder, or espresso beans for a refined touch.

Notes

  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Do not overmix batter to keep cupcakes light and airy.
  • Chilling the sweetened condensed milk before adding it to the frosting helps achieve a fluffier texture.
  • Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
  • You can substitute espresso powder with instant coffee granules if necessary.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/chocolate-mocha-cupcakes-with-mocha-russian-buttercream-recipe/