Mocha Cupcakes with Mocha Fudge Frosting

Mocha Cupcakes Recipe

Ingredients:

• ½ cup strong brewed coffee
• 1½ tsp espresso powder
• 1 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter, unsalted, softened
• ½ cup white sugar
• ½ cup light brown sugar
• 1 egg, room temperature
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350 F. Line 12 muffin tins with paper liners. Set aside.
2. Dissolve espresso powder into the brewed coffee. Set aside and let cool to room temperature.
3. In a bowl, mix flour, cocoa powder, baking powder, baking soda and salt. Set aside.
4. In another bowl, beat sugars and butter until fluffy (about 2-3 minutes). Add egg and beat until just combined.
5. In another bowl or jug, mix milk, brewed coffee mixture and vanilla.
6. Slowly add the flour to the #4 mixture, alternating with the coffee mixture and ending with the coffee mixture.
7. Divide the batter between the 12 paper liners.
8. Bake for 17-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
9. Cool completely before frosting the cupcakes.

Source recipe: Mocha Cupcakes with Espresso Buttercream Frosting by Brown Eyed Baker

Mocha Fudge Frosting Recipe

Ingredients:

• ½ cup whipping cream
• 4 tbsp butter, unsalted
• 2 tbsp light corn syrup
• 1 tsp espresso powder
• 8 oz semi-sweet chocolate chips or dark chocolate

Instructions:

1. In a heatproof bowl, add the chocolate chips. Set aside.
2. In a small sauce pan, add whipping cream, butter, corn syrup and espresso powder. In a low heat, heat until just boiling point. (Remove the pan when you see bubbles forming at the sides.)
3. Pour the mixture over the chocolate chips, making sure to entirely cover the chocolate chips. Do not mix just now. Wait for two mimnutes and whisk until all chocolate chips are melted and the frosting is glossy.
4. Pipe onto your cupcakes.

Source recipe: Mocha Fudge Frosting by Laura in the Kitchen