These Mocha Cupcake With Espresso Buttercream are a decadent bite sized cupcake that is topped with a swirl of smooth and creamy espresso buttercream and finished with a chocolate covered espresso bean for the perfect touch of chocolaty crunch and bold coffee flavor with every bite.
To me, a cupcake is such a fun way to celebrate a special occasion, especially a mini cupcake. It’s like the perfect bite sized treat, and for some reason tiny food just taste better. And since they are small in size you don’t have to stop at just one.
Why You Will Love These Cupcakes
- Great For Any Occasion: These mini cupcakes are the perfect dessert to serve at any occasion, whether it be a party, small celebration or just a every day treat.
- Perfect Portion: These little cupcakes are just the right size to satisfy your sweet tooth.
- Balance Of Flavors: Sweet chocolate paired with just the right amount of coffee.
- Texture: These cupcake are super moist and tender and just melt in your mouth.
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What You Will Need To Make These Cupcakes
Equipment:
- Mini Cupcake Tray: I like to use a sturdy non stick mini cupcake tray.
- Mini Cupcake Liners: Using cupcake liners will help prevent sticking and makes for a much easier clean up. It also gives your cupcakes its own serving tray
- Piping Bags: Using a disposable piping bag makes for a much easier clean up.
- Star Tip: For making the perfect swirls of frosting on your cupcakes.
Ingredients:
- Espresso Powder: Added to chocolate desserts, will help enhance the chocolate flavor.
- Milk: Full fat or less fat will do.
- Pure Vanilla Extract: I always opt for a pure vanilla extract due to its intense vanilla flavor.
- All Purpose Flour: A good all purpose flour works best for this recipe.
- Unsweetened Cocoa Powder: To add intense chocolate flavor.
- Baking Powder & Baking Soda: These are the leavening agents. They will give your cupcakes rise and make for a more tender cupcake.
- Salt: A pinch of salt will enhance the flavors in the recipe.
- Butter: I only use unsalted butter in my recipes so that I can control the salt content in the recipes.
- Sugar: This recipe contains three different sugars, Granulated Sugar, Brown Sugar and Powdered Sugar All adding sweetness and texture.
- Egg: For added structure, moisture and tenderness.
- Brewed Coffee: For great coffee flavor
Tips For Making These Cupcakes
- Room Temperature Ingredients: Having your ingredients at room temperature will allow them to blend together smoothly.
- High Quality Ingredients: This will ensure that your cupcakes are loaded with great flavor
- Cooling: It is very important that you cool your cupcakes completely before frosting them. If the cupcakes are warm the frosting will melt, leading to a sad cupcake
Mini Mocha Cupcakes With Espresso Buttercream
Course: DessertDifficulty: Easy24
servings30
minutes12
minutesThese Mini Mocha Cupcakes With Espresso Buttercream are a moist and tender chocolate coffee flavored cupcake topped with a smooth and silky espresso buttercream and finished with a chocolate covered espresso bean, making them the perfect dessert for the coffee lovers in your life.
Ingredients
- For The Cupcake
1/2 Cup brewed coffee, cooled
1 Teaspoon Espresso Powder
1/2 Cup Milk
1 Teaspoon Pure Vanilla Extract
1 1/3 Cups All Purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup unsalted butter, softened
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Egg
- For The Espresso Buttercream
1 Cup unsalted butter, softened
2 1/2 Powdered Sugar
1 1/2 Teaspoons espresso powder
1 1/2 Teaspoon pure vanilla extract
Directions
- For The Cupcake
- Preheat oven to 350º. Line a mini cupcake tray with paper liners and set to the side.
- Pour brewed coffee into a glass measuring cup. Add the espresso powder, milk and vanilla and stir to combine. Set to the side.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until combined. Set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars until smooth. Add the egg and continue mixing until light and fluffy. Add the dry ingredients, alternating with the coffee mixture, starting and ending with the flour mixture. Mix until just combined.
- Fill each well of the mini muffin tray to 3/4 full. Place in the preheated oven and bake for 10 to 12 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
- For The Frosting;
- Place the softened butter, powdered sugar, espresso powder and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until combined then raise to high and continue beating until smooth and creamy.
- Place buttercream in a large piping bag fitted with a star tip. Pipe a small amount of frosting on top of each cupcake then finish with a chocolate covered espresso bean on top.
- Enjoy.
