Description
These Chocolate Mocha Valentine Cupcakes are a delightful fusion of rich chocolate and bold coffee flavors, creating a moist and fluffy texture that melts in your mouth. Topped with a velvety espresso buttercream, each bite offers a perfect balance of sweetness and a hint of bitterness, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
- Cupcake Batter:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brewed espresso, cooled
- Espresso Buttercream:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2 tbsp brewed espresso, cooled
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and cooled espresso until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar, espresso, vanilla, and salt, mixing until fluffy.
- Once the cupcakes are completely cool, frost them generously with the espresso buttercream.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Keep frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 40 milligrams
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