The Gourmet Mama

These cupcakes are absolutely delicious! The perfect blend of chocolate and coffee can make anyone’s day, but when you top them with espresso icing . . . well, it just doesn’t get any better. I followed the original recipe’s instructions to beat and beat the butter before adding the sugar and I have to say, it resulted in some seriously awesome icing! My boys gobbled these down and even the in-laws showed up to eat a few so there were none left by evening. Enjoy!

Mocha Cupcakes

Makes 12 cupcakes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
½ cup milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature

Add the espresso powder to the coffee, let cool to room temp. Preheat the oven to 350º.

Mix flour, cocoa, baking powder, salt. Beat the sugar and butter until fluffy. Add the egg and beat smooth. In a separate bowl, mix the coffee, milk and vanilla. Add half the flour mixture to the sugar and mix. Add the coffee mixture and beat, then add the remaining flour.

Spoon the batter into cupcake pans and bake for 17-20 minutes or until done. Cool and ice as desired . . . but I highly recommend the following recipe.

Espresso Icing

Makes enough for generous helpings on all 12 cupcakes. And a little for licking.

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

Beat the butter for 5 minutes with an electric mixer on medium-high. While that’s beating, add the espresso powder to the vanilla and stir to dissolve. Reduce speed to low, scrape the sides and add the powdered sugar slowly. Beat on medium-high until fluffy, then add the vanilla espresso. Beat another 2 minutes or until completely blended. Delight in super flavor!