MOCHÂ CUPCÂKES WITH ESPRESSO BUTTERCREÂM FROSTING


MOCHÂ CUPCÂKES WITH ESPRESSO BUTTERCREÂM FROSTING

MOCHÂ CUPCÂKES WITH ESPRESSO BUTTERCREÂM 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
·         1½ teâspoons vânillâ extrâct
·         1½ teâspoons espresso powder

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.

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