Mochaccino Cupcakes Recipe
-
Yield:
12 cupcakes
-
Total Time:
1 hr 25 mins
-
Prep Time:
20 mins
-
Cook Time:
1 hr 5 mins
Ingredients
- Cupcakes
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 ounces bittersweet OR semi-sweet chocolate
- 3/4 cup buttermilk
- 1/2 cup Mazola® Corn Oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup miniature semi-sweet chocolate chips, optional
- Frosting
- 2 cups powdered sugar
- 1 teaspoon espresso powder
- 1 teaspoon cocoa powder
- 1/4 cup butter OR margarine, softened
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Step 1) Preheat oven to 350°F.
- Step 2) Line a 12-hole (2-1/2 inch) muffin tin with cup cake liners or spray muffin cups generously with cooking spray.
- Step 3) Combine flour, sugar, espresso powder, baking powder, baking soda and salt in a large mixing bowl. Stir with fork to thoroughly blend ingredients; set aside.
- Step 4) Heat chocolate over very low heat in small saucepan until melted; remove from heat.
- Step 5) Whisk buttermilk, oil, eggs and vanilla until smooth. Add to flour mixture; stir until combined. Batter will be thick. Fold in melted chocolate and miniature chips, if desired. Divide evenly into prepared pan.
- Step 6) Bake for 20 to 25 minutes or until toothpick inserted into the center comes out clean. Remove from oven; cool on wire rack completely before frosting.
- Frosting:
- Mix powdered sugar, espresso powder and cocoa powder in a mixing bowl until thoroughly combined.
- Beat in butter, milk and vanilla with an electric mixer. Frosting will be thick, but smooth and spreadable.
