Mocha Madness Cupcakes
Indulge in the perfect balance of rich chocolate and smooth coffee with these decadent mocha madness cupcakes. Complete with a creamy mocha frosting and a sprinkle of cocoa powder, these treats are a coffee lover's dream.
ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- ½ cup heavy cream
- 1 cup confectioners' sugar
- Cocoa powder, for dusting (optional)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3.
In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- 4.
Beat in the eggs, one at a time, followed by the vanilla extract.
- 5.
Dissolve the instant coffee in hot water, then add it to the butter mixture.
- 6.
Gradually alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry mixture.
- 7.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- 8.
Allow the cupcakes to cool completely on a wire rack.
- 9.
In a chilled mixing bowl, whip the heavy cream and confectioners' sugar until stiff peaks form to make the frosting.
- 10.
Frost the cupcakes generously with the whipped cream frosting.
- 11.
Sprinkle cocoa powder on top for an extra touch (optional) and serve.
