Mocha Cupcakes
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
A coffee lovers dream! Delicious chocolate cupcakes topped with fluffy mocha buttercream and drizzled with chocolate ganache and caramel.
Ingredients
CUPCAKES
  • 2 c flour
  • 2 c sugar
  • ¾ c cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp instant coffee
  • 1 c whole milk
  • ½ c canola oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 c hot coffee
BUTTERCREAM
  • 3 sticks (1½ c) butter, room temperature
  • 4½ - 5½ c powdered sugar
  • 1 T cocoa powder
  • 2 tsp instant coffee
  • ⅛ tsp salt
  • 2 tsp vanilla
  • ¼ c heavy whipping cream
GARNISH (optional)
  • homemade or store bought caramel
  • ½ c semisweet chocolate chips
  • ½ c heavy cream
Instructions
CUPCAKES
  1. Preheat oven to 350 degrees and line cupcake pans with 24 liners.
  2. In the bowl of a stand mixer, combine all dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt, & instant coffee) and stir them up using the whisk attachment.
  3. With the mixer on the lowest speed add the milk, oil, eggs, and vanilla. Increase the speed to medium and mix until well combined. Scrape down your bowl as needed.
  4. Return the mixer to low speed and slowly add the hot coffee, scrape the bowl down, and beat on high for about 1 minute.
  5. Using a scoop, divide the batter into the lined pans filling them about ¾ full.
  6. Bake in a preheated oven for 14 - 17 minutes, or until a toothpick inserted in the center of a few cupcakes comes out clean.
  7. Cool in pan for about a minute and move cupcakes to a cooling rack to cool completely.
BUTTERCREAM
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter.
  2. Add the powdered sugar ½ c at a time mixing well after each addition, scraping down the sides of the bowl as needed.
  3. Add the salt and cocoa powder, mixing well. Then add vanilla and beat on high for a couple minutes.
  4. Add the instant coffee to the heaving whipping cream and stir until coffee is mostly dissolved. Add the coffee cream to the buttercream and beat on high until light and fluffy.
  5. Pipe the buttercream onto the cooled cupcakes using your favorite tip.
  6. For the garnish, place the chocolate chips in a heatproof bowl and heat the heavy whipping cream over low heat just until you see a gentle simmer around the edge of the pan. Pour the cream over the chocolate chips and stir until the chocolate is melted and the mixture is smooth. Set aside to cool. Drizzle with the cooled ganache and caramel.
Recipe by The Red Eye Baker at https://www.theredeyebaker.com/2015/11/mocha-cupcakes/