Mocha Cupcakes with Eggnog Buttercream

The combination of the mocha cupcake and eggnog buttercream enhances the flavor of both parts. The cupcake forms the faintest crunch on the top which really brings out the coffee flavor. Dust with nutmeg before serving to enhance the look and flavor.

Mocha Cupcake with Eggnog Frosting

This yields 12-14 cupcakes depending on slight variances in muffin tin sizes.

MOCHA CUPCAKE

1 1/3 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 shots espresso, room temperature
1 tsp vanilla extract
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
Water

Preheat the oven to 350F. Line a standard-size muffin tin with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the espresso with enough water to equal 1/2 cup total, milk, and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Fill the cupcake liners 3/4 full with batter. Put in oven and immediately reduce heat to 325F. Bake 18-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

Adapted from Brown Eyed Baker

EGGNOG BUTTERCREAM

1 cup butter, softened
4 cups (450 grams) powdered sugar, sifted
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 Tbsp eggnog

Beat the butter, powdered sugar, salt, nutmeg, and vanilla until fluffy and color has started to lighten. Add the eggnog a tablespoon at a time while mixing on medium high speed until desired consistency is reached. Increase speed to high and beat for a few minutes until smooth.

Frost cupcakes with the buttercream. The cupcakes should be stored in an airtight container and will keep at room temperature for several days and about a week in the fridge.

Recipe from Completely Delicious

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3 thoughts on “Mocha Cupcakes with Eggnog Buttercream

  1. Pingback: De-constructed Victoria Sponge Cupcakes! | The Barefoot Baker

  2. Pingback: Hot Chocolate Cupcakes with Peppermint Marshmallow Frosting | 2 Sweet Obsession

  3. Pingback: The Best Mochas EVER! | Wining Wife

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