Sometimes I wonder who came up with different flavor combinations, like coffee and chocolate. Although I live a caffeine- and chocolate-free life, mocha is still a delicious flavor, and it’s really nice to bake with for the heavenly aroma that floats around my kitchen. Mocha also reminds me of tiramisu, my absolute favorite dessert, which I still eat despite its migraine risk. I figure that a tiramisu-triggered migraine would be totally worth it…but fortunately, I haven’t had one from it. Fingers crossed that this remains true for the rest of my life.
These mocha cupcakes are adapted from a recipe I found at Brown Eyed Baker, another Pittsburgh-based baking blog. Although I didn’t have whole milk, which the original recipe required, I used an interesting combination of 7/8 skim to 1/8 heavy cream. I added heavy cream to the frosting as well, along with more espresso powder than the original recipe…and let me tell you, it is crazy delicious. I could actually see it as a nice complement to plain chocolate cupcakes, or even the right vanilla cupcake. These treats were very well-received at work this week.
For the cupcakes
- 1/2 cup coffee, at room temperature
- 1 1/2 teaspoons espresso powder
- 1/2 cup milk*
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
*As noted above, the original recipe calls for whole milk, but I only had skim and heavy cream on hand, which I used in a 7/8 skim, 1/8 heavy cream ratio.
For the frosting
- 1 cup butter, at room temperature
- 2 1/2 cups powdered sugar
- 3 1/2 teaspoons espresso powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons heavy cream
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; my recipe yielded 18 cupcakes.
In a medium-sized glass measuring cup, whisk together coffee and espresso powder until the powder is completely dissolved. Add milk and vanilla and stir to combine, then set aside.
In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In a mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Add egg and mix to combine, scraping down your bowl at least once. Add flour mixture and coffee/milk mixture in alternate batches, starting and ending with the flour and mixing just to combine between each. Stir with a spatula to ensure that all the flour mixture is incorporated.
Using a two-inch cookie scoop, drop scoops of batter into the cupcake wells, filling each about two-thirds full. Bake for 17-20 minutes, until a cake tester inserted in the center comes out clean. Remove from oven, then remove cupcakes from tin and cool completely on a wire rack.
To make the frosting, combine espresso powder, vanilla extract, and heavy cream in a small bowl and stir to completely dissolve the espresso powder. Beat butter on medium speed for about 2 minutes, then add powdered sugar all at once and beat until the sugar is fully incorporated into the butter. Add espresso mixture and beat 2-3 minutes until completely combined; you’ll want to scrape your bowl a few times in the process.
Fit a large piping bag with a Wilton M1 tip and pipe swirls of frosting on each cupcake. Store in an airtight container at room temperature for 2-3 days.
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