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Mocha Espresso Cupcakes

May 4, 2012

One of my very favourite things to bake is cupcakes.  I love how they are an empty canvas and by the time you are done you can create some of the most beautiful flavour combinations known to mankind!  I also have a deep affiliation with chocolate and coffee and when combined it is pure heaven for me!

These Mocha Espresso Cupcakes embody my two great loves of chocolate and coffee to create a deep decadent mocha flavour.  The cupcake base is a chocolate cupcake that is topped with a delicious espresso buttercream frosting and then finished off with a small chocolate covered espresso bean!  With this combination of flavours these cupcakes do really well in the afternoon when you are on your coffee break and need a little sugar rush to get you through the rest of your day 🙂  The only problem you may find is your lack of will power to have just one!

Mocha Espresso Cupcakes

1 1/3 cups flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup butter
1 cup sugar
1 egg
3/4 cup strong coffee

To Prepare

Preheat the oven to 350 F.  Line 4 mini muffin tins with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.  Set aside.
In a separate bowl, combine the sour cream, vanilla, and almond extract.  Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture.  Scrape down the bowl after each addition.
Gradually pour in the strong coffee.  Scrape down the bowl and beat until thoroughly combined.
Divide the batter evenly between the muffin tins.  Bake for 12-15 minutes, for mini cupcakes, and 20-25 minutes for regular cupcakes, or until a toothpick comes out clean.
Allow the cupcakes to cool for 20 minutes on a wire rack.

Makes 12 cupcakes
Source The Confetti Cakes Cookbook

Espresso Butter CreamIngredients

5 egg whites, room temperature
1 ¼ cup granulated sugar
2 cups butter, softened and cubed
1 tablespoon vanilla
4 tablespoons espresso powder dissolved in a tablespoon of water

To Prepare

Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water.  Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium-high until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
Add dissolved espresso powder and continue to beat until smooth and uniform in consistency.  Taste the buttercream and adjust the flavour accordingly to suit your taste.


Fill a piping bag with the Espresso buttercream frosting fitted with a Wilton 1M tip.  Pipe swirls on top of each cupcake, sprinkle with chocolate sprinkles and top with a chocolate covered espresso bean.

Makes 12 cupcakes

This is a very simple cupcake recipe that will have your cupcake recipient thinking you slaved over them all day!

From our kitchen to yours,
Sydney Jones

11 Comments leave one →
  1. May 4, 2012 12:23 pm


  2. May 4, 2012 1:33 pm

    These look great! So pretty!

  3. May 4, 2012 2:11 pm

    looks delicious and cute!

  4. May 4, 2012 2:24 pm

    Let me just rephrase your first sentence: One of my very favorite things to EAT is cupcakes. And these ones look awesome!

  5. May 4, 2012 4:07 pm

    My first reaction of seeing this was to let out an excited “ooooh!!!”. LOVE anything coffee-related and these just look divine.

  6. May 4, 2012 9:17 pm

    Simply put: YUM!

  7. May 5, 2012 1:26 am

    These are absolutely gorgeous. My hubby loves espresso flavoured baked goods. I must try this out. Gorgeous photos.

  8. May 6, 2012 11:04 am

    Can I put more over seas order in? Yum

  9. May 6, 2012 7:15 pm

    Ah, I just love your description of them as being an “empty canvas”… so true! I really love making cupcakes too, although I often stick to very “tried and tested” flavour combinations.

  10. May 8, 2012 11:31 pm


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