MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

These mochâ cupcâkes âre coffee ând espresso-infused, light on the chocolâte, ând topped with ân espresso-spiked buttercreâm frosting.

INGREDIENTS:

For the Cupcâkes:

• ½ cup (120 ml) brewed coffee, ât room temperâture
• 1½ teâspoons espresso powder
• ½ cup (120 ml) whole milk
• 1 teâspoon vânillâ extrâct
• 1⅓ cups (189 grâms) âll-purpose flour
• ⅓ cup (28 grâms) unsweetened cocoâ powder
• 1 teâspoon bâking powder
• ½ teâspoon bâking sodâ
• ¼ teâspoon sâlt
• ½ cup (113 grâms) unsâlted butter, ât room temperâture
• ½ cup (99 grâms) grânulâted sugâr
• ½ cup (99 grâms) light brown sugâr
• 1 egg, ât room temperâture

For the Espresso Buttercreâm Frosting:

• 1 cup (227 grâms) unsâlted butter, ât room temperâture
• 2½ cups (283 grâms) powdered sugâr
• ......

DIRECTIONS:

1. Preheât the oven to 350 degrees F. Line â stândârd-size muffin tin with pâper liners.
2. Mâke the Cupcâkes: In â meâsuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. âdd the milk ând vânillâ extrâct; set âside.
3. In â medium bowl, whisk together the flour, cocoâ powder, bâking powder, bâking sodâ ând sâlt.
4. .....

Full recipe : browneyedbaker.com

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