Fall Chocolate Mocha Cupcakes. These chocolate mocha cupcakes are chocolate lover's dream. Dry ingredients: I used organic all purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and instant espresso powder in these cupcakes. These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting.

Mocha Fudge Cupcakes - a hidden pocket of hot fudge and the creamy coffee frosting will have everyone begging for more cupcakes. I wanted a deep, dark chocolate cupcake with peppermint candies, swirls of mocha and chocolate drizzles. Chocolate mocha cupcakes recipe ! with my Swiss meringue buttercream frosting ! You can cook Fall Chocolate Mocha Cupcakes using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Fall Chocolate Mocha Cupcakes

It's of For the Cupcakes.
Prepare 1 3/4 cup of bread flour.
It's 2 cup of granulated sugar.
You need 3/4 cup of cocoa powder.
Prepare 1 1/2 tsp of baking powder.
Prepare 1 1/2 tsp of baking soda.
Prepare 1 tsp of sea salt or kosher salt.
It's 1/2 cup of butter (not margarine), melted.
You need 1 cup of buttermilk.
You need 2 large of eggs.
Prepare 2 tsp of almond extract.
You need 1 cup of of your favorite strongly brewed coffee.
You need 1 tsp of freshly ground nutmeg.
Prepare of For the Chocolate Buttercream Frosting.
Prepare 6 tbsp of softened butter (room temp).
Prepare 1/2 cup of cocoa powder.
You need 2 2/3 cup of powdered sugar.
You need 1/3 cup of heavy whipping cream.
Prepare 1 tsp of almond extract.
Prepare 1/2 tsp of freshly ground nutmeg.

A delicious white mocha cupcakes recipe, topped with white chocolate whipped cream frosting. If you like coffee and chocolate, then you'll love these Mocha Cupcakes! Moist, deeply chocolate-y cupcakes are topped with a silky Swiss buttercream that's spiked with rich espresso. Can somebody please tell me where the week went?

Fall Chocolate Mocha Cupcakes instructions

Preheat oven to 350°F..
Line 2 cupcake tins (12each)with liners (makes 24 cupcakes)..
In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well..
In a separate bowl, sift bread flour and cocoa powder until its lump free..
Add baking powder, baking soda and salt until well combined..
Slowly add dry ingredients into the wet ingredients until well combined..
Add brewed coffee to the mixed batter and mix again until combined..
Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!.
Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean..
Once cupcakes are done, set aside to cool while moving on to make the frosting..
In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes..
Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl..
Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes..
Frost cupcakes and decorate if desired. Enjoy!.

Soft and moist Chocolate Mocha Cupcakes topped with clouds of chocolate coffee frosting. These gorgeous cupcakes are perfect for sharing. This post is sponsored by Almond Breeze. I've got a coffee treat for you - perfect for your morning pick-me-up. Double Chocolate Mocha Crunch Cupcake ~ These are messy, so grab fork and save your face from being covered in frosting.