Friday, January 4, 2013

Mocha Cupcakes with Vanilla Butter Cream Frosting

Mocha Cupcakes with Vanilla Butter Cream Frosting
Picture from opensourcefood
Image Credit: kimmallari

Mocha Cupcakes with Vanilla Butter Cream Frosting


In one medium bowl combine:

1 ⅓ cup flour

½ cup unsweetened cocoa powder (I used Hershey's brand)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

In another bowl, combine:

1 ½ teaspoon coffee powder (I used hazelnut-flavored coffee) dissolved in ½ cup hot water

1 teaspoon pure vanilla extract

½ cup whole milk (sour cream or yogurt would do)

In a third bowl, mix and cream:

1 stick unsalted butter (softened)

1 cup sugar

1 egg

Vanilla Butter cream Frosting:

1 stick unsalted butter (softened)

3 cup confectioner's sugar

¼ cup milk

1 teaspoon pure vanilla extract

Food coloring


Preheat the oven at 350°F and line the muffin pan with paper baking cups.

Add half of the flour mixture to the egg mixture and beat well, scraping down the sides of the 
bowl as you go.

Add the coffee mixture and the remaining flour mixture and mix thoroughly.

Fill the prepared muffin pan ⅔ full.

Bake in the oven for 20 minutes or until the cake tester comes out clean.

Once done, set it aside to cool.

Cream the butter and half of the sugar with a mixer until fluffy.

Add the milk and vanilla.

Then, add the rest of the sugar.

Mix well until it reaches a 'spreadable' consistency.

I divided the frosting into thirds and added drops of food coloring to produce, green, blue and 
yellow frosting.

Choose whatever color(s) you like.

Should you prefer the frosting less sweet, you may use less of the confectioner's sugar.

Start frosting once the cupcakes have cooled.

Enjoy this recipe and many more when visiting opensourcefood

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