Mocha Cupcakes
Soft and light mocha cupcakes are infused with the virtue of coffee and chocolate and frosted with vanilla buttercream.
Ingredients
Mocha Cupcakes
- 120 ml Water ½ cup
- 3 g Instant Coffee Powder 1½ tsp
- 180 g Sugar(powdered) 1 cup
- 113 g Butter ½ cup
- 2 Eggs
- 3 ml Vanilla Extract ½ tsp
- 150 g Flour 1 cup
- 26 g Cocoa powder ½ cup
- 2 g Baking powder ½ tsp
- 2 g Baking soda ½ tsp
- 2 g Salt ½ tsp
Vanilla buttercream frosting
- 113 g Butter ½ cup
- 180 g Sugar(powdered) 1 cup
- 1 tsp Vanilla Extract
Instructions
Mocha Cupcake
- Gather the ingredients and preheat the oven at 180℃ (356℉).
- Line the cupcake tray with cupcake liners.
- Heat water and coffee powder till it simmers. Set aside.
- Ina bowl cream sugar and butter with a mixer on medium speed till light and fluffy.
- Add eggs and vanilla extract to the mixture and mix with a mixer on medium speed till it reaches a creamy consistency.
- In to this add coffee decoction and mix on med until the mixture is well incorporated.
- Sift in all the dry ingredients and mix on low speed till a smooth consistency is achieved.
- Pour the batter into a lined cupcake tray up to ¾ of height.
- Bake for 15-18 minutes at temp 180℃(356℉). When inserted with a toothpick in the center of cupcake it should come out clean.
- Take the cupcakes out from the cupcake tray immediately and place them on a wire rack to cool completely.
Vanilla Buttercream
- Ina bowl cream butter, sugar, and vanilla extract with a mixer till a creamy consistency is achieved. Use a piping nozzle or spoon to frost the cupcake with buttercream.
Notes
- If using dutch processed cocoa powder skip baking soda.