Mama Mia Mocha Cupcakes With Espresso Frosting
photo by ashkani
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
24 CUPCAKES
ingredients
-
Cupcakes
- 510.29 g box devil's food cake mix (not pudding in mix)
- 118.29 ml oil
- 4 eggs
- 177.44 ml buttermilk
- 1 fluid ounce of strong espresso (1.5 oz.)
- 4.92 ml instant espresso
-
frosting
- 118.29 ml unsalted butter (4 oz.)
- 4.92 ml vanilla
- 59.14 ml milk
- 56.69 g strong espresso
- 4.92 ml ground espresso (not instant)
- 473.18-709.77 ml confectioners' sugar
directions
- Cupcakes:preheat oven to 350.
- stir instant espresso into the espresso shot.
- in mixer bowl, oil, eggs, cake mix, and buttermilk.
- mix until moistened for 30 seconds or so.
- add espresso.
- beat on high until thickened and smooth a few minutes.
- fill lined muffin pans 2/3 full.
- bake 15-20 minutes until toothpick comes out clean.
- remove from pans and allow to cool completely before topping.
- frosting:.
- add brewed espresso and ground espresso and vanilla to milk.
- beat butter in mixer with 1 cup confectioner's sugar.
- add coffee mixture.
- add the rest of the sugar until smooth, creamy--don't forget to scrape down your bowl, and don't whip at too high a speed for too long.
- decorate as desired!
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