Coffee Mocha Cupcake with Cafe Frosting Recipe

Your favourite cupcake, with a kick of coffee.

 Coffee Mocha Cupcake with Cafe Frosting

 

Makes : 24-27 servings.

Portion Size : 1 cup cake

Prep Time : 10 min.

Cook Time : 15 min.

 

INGREDIENTS

 

Cup Cake Base

  • 400 g- granulated sugar
  • 210 g- all-purpose flour
  • 75 g- unsweetened cocoa powder
  • 7 g- baking powder
  • 7 g- baking soda
  • 6 g- kosher salt
  • 2 - large eggs
  • 240 ml- whole milk
  • 120 ml- vegetable oil
  • 10 ml- vanilla extract
  • 180 ml- boiling water
  • 40 ml- coffee concentrate

Cafe Buttercream Frosting

  • 240 g- unsalted butter, room temperature
  • 250 g- confectioner's sugar
  • 30 ml- coffee concentrate

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METHOD

  • Preheat oven to 375° F.
  • Line muffin tins with paper liners.
  • In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. set aside.
  • To the bowl, add the eggs, milk, oil and vanilla. Using a hand mixer, beat on medium for 1 min. With a large spoon or spatula, stir in boiling water and coffee. Batter will be thin.
  • Fill liners 2/3 full with batter. Bake for 15-17 min. Remove cupcakes from tin to a wire rack to cool. Cool completely before frosting.
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METHOD

 

Cafe Buttercream Frosting

  • In a medium bowl, add the butter and start to whip with a hand mixer on medium speed for 1 min.
  • Add confectioners sugar 1/2 cup at a time, continuing to whip. Add coffee concentrate  and blend well. Ready to use immediately or refrigerate for later use.