mocha cupcakes with espresso buttercream

One of my friends described these as the “ultimate medical school cupcake.” Espresso in the cupcake and the frosting.


  • cupcakes
    • 1 & 1/2 teaspoon espresso powder
    • 1/2 cup strong brewed coffee
    • 1 & 1/3 cups all-purpose flour
    • 1/3 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 whole egg
    • 1/2 cup whole milk
    • 1 teaspoon vanilla extract
  • buttercream frosting
    • 1 & 1/2 teaspoon espresso powder
    • 1 & 1/2 teaspoon vanilla extract
    • 1 cup (2 sticks) unsalted butter
    • 2 & 1/2 cups powdered sugar

Mix the espresso powder in the coffee and set aside. In one bowl, combine the butter, granulated sugar, and light brown sugar. Add the egg and mix. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the whole milk and vanilla extract to the espresso/coffee mix. Finally, combine the three separate mixtures together gradually (keep mixing to keep even consistency). Bake in cupcake liners at 350*F for 20 minutes.

To make the frosting, cream the butter and powdered sugar. Then add the espresso powder and vanilla extract and mix well. Frost the cupcakes when they are cooled.

Again, the cupcakes baked evenly and full of flavor… overall baking day was a success 🙂

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One thought on “mocha cupcakes with espresso buttercream

  1. Pingback: Baking To Do List | Eat cake for breakfast

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