Fall Chocolate Mocha Cupcakes. Fall Chocolate Mocha Cupcakes My first ever chocolate mocha anything to experiment with and wow, so moist and decadent! Easy chocolate cupcakes made with espresso powder and then topped with an espresso buttercream frosting. These chocolate mocha cupcakes are chocolate lover's dream.

Ingredients of Fall Chocolate Mocha Cupcakes

1. Prepare of For the Cupcakes.
2. You need 1 3/4 cup of bread flour.
3. You need 2 cup of granulated sugar.
4. Prepare 3/4 cup of cocoa powder.
5. Prepare 1 1/2 tsp of baking powder.
6. You need 1 1/2 tsp of baking soda.
7. You need 1 tsp of sea salt or kosher salt.
8. Prepare 1/2 cup of butter (not margarine), melted.
9. Prepare 1 cup of buttermilk.
10. It’s 2 large of eggs.
11. It’s 2 tsp of almond extract.
12. Prepare 1 cup of of your favorite strongly brewed coffee.
13. Prepare 1 tsp of freshly ground nutmeg.
14. It’s of For the Chocolate Buttercream Frosting.
15. You need 6 tbsp of softened butter (room temp).
16. Prepare 1/2 cup of cocoa powder.
17. Prepare 2 2/3 cup of powdered sugar.
18. Prepare 1/3 cup of heavy whipping cream.
19. You need 1 tsp of almond extract.
20. You need 1/2 tsp of freshly ground nutmeg.

Topped with more mocha ganache and a Dark Chocolate Oreo, they're a delicious buzz of chocolate and espresso. Almost as good as the beverage I so fondly remember. Espresso Powder: I highly recommend this addition to deepen the chocolate and stout flavors, though you can leave it out in the cupcakes and frosting if necessary. Beginner's Baking Bible Baking is a Cakewalkwith these beginner's tips, tricks, and techiques!

Fall Chocolate Mocha Cupcakes instructions

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

Amazon Barnes & Nobles Books-A-Million Indigo. These Chocolate Chip Cupcakes with Mocha Whipped Cream Frosting are super easy to make but very delicious to eat! Cupcakes are a great go-to dessert and not just for kids. We've put together many a party dessert table filled with all kinds of treats and inevitably the cupcakes are the first to be eaten. These mocha cupcakes are a great coffee/chocolate combination.