Chocolate Mocha Cupcakes coffee buttercream frosting Delicious cupcakes coffee cupcakes 

Chocolate Mocha Cupcakes

We love cupcakes, so I try to prepare them as often as I can. They are a special dessert: beautiful, delicious and easy to make.

I used my usual recipe for cupcakes, but for the frosting I chose a special recipe, inspired by the one I learned from the Opera Cake recipe. I totally recommend to you this frosting, it’s simply divine and it can be also used for filling a cake.

Ingredients Chocolate Mocha Cupcakes

(For 12 standard sized cupcakes)

For the cupcakes

• 2 eggs
• 150 ml whole milk
• 150 g granulated sugar
• 50 ml vegetable oil
• 150 g all purpose flour
• 30 g cocoa powder
• ½ teaspoon baking powder
• a pinch of salt
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract

For the mocha frosting

• 2 egg yolks
• 200 g granulated sugar
• 150 ml whole milk
• 2 tablespoons instant coffee
• 200 g soft butter

Preparing Chocolate Mocha Cupcakes

Preparing the cupcakes: Preheat the oven at 175 Celsius. Prepare the muffin tin and line it with paper liners. Sift together flour, cocoa, baking powder and salt. Mix egggs with sugar until creamy, add oil, milk and flavors. Finally add the dry ingredients and mix until well combined.

Fill each muffin case about two-thirds full with this batter. Bake for 25-20 minutes (until the toothpick inserted in the center of a cupcake comes out clean). Cool completely before frosting the cupcakes.

Chocolate Mocha Cupcakes

Preparing the Mocha frosting (coffee buttercream):  Mix egg yolks with half of the sugar until creamy. Heat the milk with the rest of the sugar and pour it slowly into the egg mixture, whisking vigorously to homogenize. Then cook the mixture at low heat, whisking continuously, until it starts to thicken. This is the „crème anglaise”. Add the instant coffee, homogenize and transfer the mixture into a mixer bowl. Let cool, then mix at high speed until it reaches the room temperature and add the soften butter and continue mixing at high speed until it becomes homogeneous, silky and creamy.

If the butter and the mixture are not at the same temperature, the frosting may become grainy. If that happens, put it into the fridge for about one hour (or into the freezer for 10 minutes), then mix again at high speed until it gets fixed. Transfer this wonderful mocha frosting into a piping bag fitted with a star tip and decorate the cupcakes with some beautiful swirls.

You may garnish these cupcakes as you please. I had some chocolate glazed peanuts, but you can also use chocolate sprinkles, chocolate flakes or coffee beans.

The cupcakes can be stored at room temperature for a few hours or into the fridge up to three days.