Indulge in a tantalizing treat that combines the rich flavors of mocha and coffee in a delightful cupcake experience. These mochaccino cupcakes are a symphony of taste, featuring a moist and fluffy chocolate cupcake base infused with the invigorating aroma of coffee. Topped with a velvety coffee buttercream frosting, these cupcakes are the perfect balance of sweet and bitter, creating an unforgettable dessert that will satisfy your cravings. Whether you're a coffee enthusiast or simply seeking a unique and decadent treat, this recipe for mochaccino cupcakes with coffee buttercream frosting is sure to impress your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
MOCHACCINO CUPCAKES
Time 48m
Number Of Ingredients 17
Steps:
- Line 30 muffin cups with paper bake cups.
- Preheat oven to 350 degrees.
- Line muffin cups with 30 cupcake liners.
- In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt.
- Stir together the espresso powder and hot water.
- In a 2-cup glass measuring cup combine milk and coffee. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
- Scrape side of bowl; beat for 2 minutes more.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition must until combines.
- Stir in chocolate pieces.
- Spoon batter into prepared muffin cups, filling each about three-fourths full.
- Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until tops spring back when lightly touched.
- Cool cupcakes in muffin cups on wire racks for 5 minutes.
- Remove cupcakes from muffin cups.
- Cool completely on wire rack.
- Using a pastry bag fitted with a star tip, pipe frosting onto cupcakes.
- Insert wafers.
- Dust with additional cocoa powder.
- In a large mixing bowl beat butter.
- Gradually add 1 cup confectioners' sugar, beating well.
- Stir together the espresso powder and hot water.
- Beat in 3 tablespoons of the coffee.
- Gradually beat in 3 cups additional confectioners' sugar.
- If necessary, beat in additional coffee until butter cream reaches a spreading/pipping consistency.
MOCHACCINO CUPCAKES
Coffee Buttercream frosting tops this java-infused coffee cupcake recipe. One bite will convince you: Our Mochaccino Cupcakes are the perfect harmony of coffee and chocolate!
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 20
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes. Coffee Buttercream
- Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.
Nutrition Facts : Calories 285 kcal, Carbohydrate 45 g, Cholesterol 42 mg, Protein 3 g, SaturatedFat 6 g, Sodium 167 mg, Sugar 32 g, Fat 12 g, UnsaturatedFat 4 g
MOCHACCINO CUPCAKES WITH COFFEE BUTTERCREAM
Steps:
- For cupcakes:
- Pre heat oven to 350F.
- In a bowl, add all the dry ingredients for the cupcake. Stir and add all the wet ingredients and stir until evenly mixed.
- Grease cupcake liners and fill them up with batter upto ¾th full.
- Bake in 350 F oven for 18-20 minutes or until a toothpick inserted in the center of the cupcake comes out dry.
- Coffee Buttercream :
- In a mixing bowl, beat butter with an electric mixer until smooth. Add vanilla extract, a tbsp of black coffee and powdered sugar and mix. Now add the remaining black coffee but 1 tbsp at a time until you get the right consistency. I like to get a medium thick buttercream so it's easy to pipe onto cupcakes.
- Pipe the buttercream onto cupcakes in whichever way you like.
- Enjoy!
COFFEE BUTTER FROSTING
For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.
Provided by GINGER P
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g
SPECIAL MOCHA CUPCAKES
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
3-MINUTE MOCHACCINO
The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!
Provided by sierra-alegria
Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
- Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.9 g, Cholesterol 14.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.4 g, Sodium 94.2 mg, Sugar 31.6 g
Tips:
- Use fresh coffee: Freshly brewed coffee will give your cupcakes and frosting the best flavor. If you don't have fresh coffee, you can use instant coffee, but be sure to use twice the amount called for in the recipe.
- Don't overmix the batter: Overmixing the batter will make your cupcakes tough. Mix just until the ingredients are combined.
- Let the cupcakes cool completely before frosting them: This will help prevent the frosting from melting.
- Use a piping bag to frost the cupcakes: This will give you a neat and professional look.
- Decorate the cupcakes with chocolate shavings, coffee beans, or sprinkles: This will add a festive touch.
Conclusion:
These mochaccino cupcakes with coffee buttercream frosting are the perfect treat for coffee lovers. They're rich, chocolatey, and have a delicious coffee flavor. They're also easy to make and can be decorated in a variety of ways. So next time you're looking for a special treat, give these cupcakes a try!
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