These coffee muffins with mocha buttercream frosting are the new trend across many coffee to go shops, cafeterias, pastry shops, and some restaurants in Europe.
They go perfectly with a cup of coffee or tea in the morning and seems like people are accepting this delicious autumn trend quickly. My friend Claudio gave me this recipe. And what can I say – homemade, intensive, chocolatey and smell like autumn – ideal breakfast! Try them:
Serving about 24 cupcakes
Ingredients:
For the muffins:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups sugar
- 2 tablespoons instant espresso powder (or instant coffee)
- ½ cup vegetable or canola oil
- ¾ cup milk, room temperature
- 2 eggs, room temperature
- 1 cup strong brewed coffee, room temperature
- 2 teaspoons vanilla extract
For the mocha buttercream:
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 ½ cups powdered sugar, sifted
- ¼ cup of your favorite coffee, prepared and cooled to room temperature)
- ¼ cup heavy cream
- 1/2 tablespoon instant espresso powder
- 2 tablespoons cocoa powder, plus some more for garnish
Instructions:
- Preheat your oven to 350°F/180°C /Gas Mark 4. Line cupcake pan(s) with liners or grease with butter and flour.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon, sugar, and espresso powder.
- In a large bowl, vigorously whisk the milk, oil, coffee, vanilla, and eggs together
- Gradually add the flour mixture to the coffee mixture and combine. Don’t over mix.
- Then, spread the batter among the liners.
- Bake the muffins for around 25 to 30 minutes, or until a tester comes out clean.
- Remove and allow them to completely cool. In the meantime, make the frosting.
- Using an electric mixer, on low speed, cream the butter until light and fluffy. Gradually add the powdered sugar, increasing the speed to medium.
- Combine together cream, cocoa powder, espresso, and coffee together, then apply to the frosting and whisk until fully incorporated.
- To finish, frost and sprinkle some extra cocoa powder to garnish. Serve.
- You can keep in the fridge for up to 5 days.
Enjoy!
Coffee Muffins with Mocha Buttercream Frosting
These coffee muffins with mocha buttercream frosting are the new trend across many coffee to go shops, cafeterias, pastry shops, and some restaurants in Europe.
They go perfectly with a cup of coffee or tea in the morning and seems like people are accepting this delicious autumn trend quickly. My friend Claudio gave me this recipe. And what can I say – homemade, intensive, chocolatey and smell like autumn – ideal breakfast! Try them:
Ingredients
For the muffins:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups sugar
- 2 tablespoons instant espresso powder or instant coffee
- ½ cup vegetable or canola oil
- ¾ cup milk room temperature
- 2 eggs room temperature
- 1 cup strong brewed coffee room temperature
- 2 teaspoons vanilla extract
For the mocha buttercream:
- 2 sticks 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar sifted
- ¼ cup of your favorite coffee prepared and cooled to room temperature)
- ¼ cup heavy cream
- 1/2 tablespoon instant espresso powder
- 2 tablespoons cocoa powder plus some more for garnish
Instructions
- Preheat your oven to 350°F/180°C /Gas Mark 4. Line cupcake pan(s) with liners or grease with butter and flour.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon, sugar, and espresso powder.
- In a large bowl, vigorously whisk the milk, oil, coffee, vanilla, and eggs together
- Gradually add the flour mixture to the coffee mixture and combine. Don’t over mix.
- Then, spread the batter among the liners.
- Bake the muffins for around 25 to 30 minutes, or until a tester comes out clean.
- Remove and allow them to completely cool. In the meantime, make the frosting.
- Using an electric mixer, on low speed, cream the butter until light and fluffy. Gradually add the powdered sugar, increasing the speed to medium.
- Combine together cream, cocoa powder, espresso, and coffee together, then apply to the frosting and whisk until fully incorporated.
- To finish, frost and sprinkle some extra cocoa powder to garnish. Serve.
- You can keep in the fridge for up to 5 days.
- Enjoy!
Notes
Serving about 24 cupcakes
