Coffee Cupcakes with Mocha Buttercream Frosting

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Coffee Cupcakes with Mocha Buttercream Frosting

Sweet Coffee Cupcakes with Mocha Buttercream Frosting will make all your coffee loving friends jump for joy! Tender cupcakes full of wonderful coffee flavors and topped with the most delightful, slightly chocolaty, coffee flavored buttercream frosting! These cupcakes are what coffee lovers' dreams are made of!

Course: Dessert

Prep Time: 20

Cook Time: 25

Servings: cupcakes

Author: Heather

Ingredients

For the Cupcakes

½ cup canola oil
2 large eggs
¾ cup milk
1 cup strong brewed coffee, room temperature
¼ cup instant coffee granules
2 cups sugar
½ teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
3 cups unbleached all purpose flour

For the Frosting

1 cup salted butter, softened
2 tablespoons unsweetened cocoa powder
¼ cup strong brewed coffee, room temperature
1 tablespoon instant coffee granules
4 cups powdered sugar
¼ cup heavy cream
24 chocolate covered espresso beans, optional

Instructions

For the Cupcakes

Preheat oven to 350° and line cupcake pan with liners or grease well.
Beat together the oil and eggs until pale in color.
Add the milk, coffee, and coffee granules and beat until mixed thoroughly.
Add sugar and beat until completely incorporated.
Add the cinnamon, baking powder, baking soda and 2 cups of flour. Mix together just until incorporated.
Add the last cup of flour and mix on low just until mixed together. Be careful not to over mix.
Using a large scoop, divide the batter evenly among cupcake liners.
Bake for 20-25 minutes, until a toothpick comes out clean. Cool Completely.

For the Frosting

Cream together the butter and cocoa powder until fluffy.
Combine the brewed coffee and granules together, so the granules will dissolve a bit.
Add the powdered sugar one cup at a time, beating well after each addition.
Add the coffee and granules and mix well until its fully incorporated.
Add the heavy cream and mix until incorporated. Increase the speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
Place the frosting in a plastic zip top bag or pastry bag. Snip the bottom corner of the bag and frost the cooled cupcakes in a circular motion. Top the frosting with a chocolate covered espresso bean for extra flare!

Notes

Milk may be substituted for the heavy cream in the frosting, but start out by adding 2 tablespoons and then a tablespoon at a time after that for desired consistency.

Nutrition

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