Mocha Cupcakes with Coffee Buttercream

Mocha cupcake with coffee buttercream

Collaborated with the good folks of Essenso Coffee to come up with this coffee cupcake. The addition of coffee helped to accentuate the rich flavor of the cocoa from the cocoa powder. If you have an espresso machine at home, an alternative to the coffee powder is a shot of espresso! 


Ingredients for the mocha cupcakes (makes 12)

* 1 cup all-purpose flour, sifted
* 1 cup granulated sugar
* ½ cup cocoa powder, sifted
* 1 teaspoon baking powder, sifted
* ½ teaspoon baking soda, sifted
* ½ teaspoon salt
* 1 sachet of Essenso microground coffee (both 2-in-1/3-in-1 will work)
* ½ cup milk
* ¼ cup coconut oil (vegetable oil as alternative)
* 1 egg, beaten
* ½ teaspoon vanilla extract
* ½ cup boiling water

Method

1. Preheat oven to 160 degree Celsius.
2. Place cupcake liners in a 12-hole muffin tin.
3. Add flour, sugar, cocoa powder, baking powder, baking soda, salt and coffee powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, oil, beaten egg, and vanilla extract to flour mixture and mix together on medium-high speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Batter should be quite runny (this is correct) and smooth.
5. Evenly distribute cake batter. (As the batter is quite runny, I find it easier to pour batter into a big measuring cup first then pour into cake liners) Each cupcake liner should be about ¾ full.
6. Place in the oven and bake 15 - 20 minutes or until a toothpick inserted in the center comes out clean. (If using deeper cupcake liners, an additional 5 min baking time is required)
7. Remove from the oven and allow the cupcakes to cool completely before frosting.

Ingredients for the coffee buttercream

* 1 cup unsalted butter, at room temperature
* 2½ cups confectioner’s sugar, sifted
* 1½ teaspoons vanilla extract
* 1 shot of brewed espresso (30ml), cooled
* A pinch of salt

Method

1. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
2. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
3. Add vanilla extract, cooled espresso and a pinch of salt and combine until well-incorporated and desired consistency is achieved.
4. Frost cupcakes using piping bags or simply a spatula.
5. Top cupcakes with shaved chocolate if desired (like what I've done here).