Mocha Cupcakes with Coffee Buttercream

Ever since I was a little girl I have been a huge coffee lover. In fact my favorite ice cream back then and to this day is Jamoca Almond Fudge from Baskin Robbins. Now as an adult I am still a huge coffee lover and I frequent Starbucks like a bad habit and truly need to stop. So I have no good explanation about why I am just now discovering mocha cupcakes and creamy coffee buttercream. Maybe I am looking for an excuse to eat a mocha cupcake with my cup of joe in the morning but I don’t endorse that. Ahem!  Not me. Either way, if you are a coffee lover like me then this recipe is for YOU. When I was baking these my house had the aroma of a coffee shop. That sweet, warm coffee scent that awakens you and gives you the feeling of home and comfort. For this recipe I took my favorite Hershey’s Chocolate Cake recipe and added two teaspoons of Coffee Extract. You can buy some HERE. I chose coffee extract as opposed to brewed coffee, as some recipes suggest, because I brew my coffee kind of weak and I wanted to control the amount of coffee flavor infused in my cupcake and buttercream. They turned out fabulous and I wouldn’t change a thing the next time I make them. Top them each with a spiral wafer cookie that’s coffee flavored (see what I used below) and you have an extra special treat that any coffee lover would dream of sinking their teeth into. 

mocha cupcakes

mocha cupcakes

mocha cupcakes

A few lucky neighbors enjoyed these Mocha Cupcakes.  I had to start handing them out or I would start to form a Mocha Cupcake addiction. Coffee addiction is bad enough.

mocha cupcakes

I used a generic brand (Dean Jacobs) cappuccino flavored spiral wafers that I found at HomeGoods  But you can  buy the same style cookies from Pepperidge Farm that are found in most Grocery stores.  Better yet, any coffee flavored or chocolate cookie will do just fine.  

mocha cupcakes

 mocha cupcakes

 

 Mocha Cupcakes with Coffee Buttercream

Mocha Cupcakes with Coffee Buttercream
Serves 24
a rich chocolate cupcake infused with coffee and topped with a luscious and creamy coffee buttercream
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Prep Time
5 min
Cook Time
18 min
Total Time
45 min
Prep Time
5 min
Cook Time
18 min
Total Time
45 min
Ingredients
  1. 2 cups sugar
  2. 1-3/4 cups all-purpose flour
  3. 3/4 cup HERSHEY'S Cocoa
  4. 1-1/2 teaspoons baking powder
  5. 1-1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1/2 cup vegetable oil
  9. 2 teaspoons vanilla extract
  10. 2 teaspoon coffee extract
  11. 1 cup boiling water
  12. 1 cup milk
  13. COFFEE BUTTERCREAM
  14. 4 sticks unsalted butter, room temp
  15. 4-6 c powdered sugar, sifted
  16. 1/4 c strong brewed coffee (or more to taste)
Instructions
  1. Heat oven to 350°F. prepare cupcake pans with liners.
  2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, oil milk and vanilla and coffee extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into cupcake pans lined with liners.
  3. 3 Bake 18 minutes or until cupcake springs back when touched in the center. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  4. Coffee Buttercream
  5. 4 unsalted sticks of butter
  6. 5 cups ( all but one cup of a 2 pound bag) of confectioners sugar
  7. a dash of salt
  8. 1 teaspoon pure vanilla extract
  9. 2 teaspoons coffee extract
  10. 4-6 tablespoons whole milk (or desired amount for a thinner consistency)
  11. beat butter with the whip attachment of a kitchenaid mixer for 5 minutes until pale and fluffy
  12. add sugar a cup at a time and beat on low until incorporated then on high for one minute. Repeat until all the sugar is added.
  13. Add extracts and milk and stir until combined.
  14. Add a dash of salt and stir.
Notes
  1. if you prefer, you can substitute fresh brewed cold coffee for the extract but double the amount in each the cake and the buttercream. Extract is best.
Adapted from Hershey's Chocolate Cupcakes
Adapted from Hershey's Chocolate Cupcakes
Buttercream Bakehouse http://buttercream-bakehouse.com/
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  1. Thank you for sharing your recipe! I always use the Hershey’s chocolate cake recipe when making my choco cakes and do indeed sub 1 cup boiling coffee in place of water. I find it enhances the cocoa without leaving an overly coffee taste. Decided to try my hand at coffee buttercream and I think you have a winner. Thanks again!

    • You can find coffee extract in your baking aisle with the other extracts. Sometimes it is harder to find than say vanilla extract. I would not use regular brewed coffee. IT leaves a bitter taste.

  2. I didn’t add the boiling water,,, and even without the water, the cupcakes turned more into mounds of lava… on my second batch I added more flour and they turned out perfect. I think something is off on the quantity of milk/water/flour on recipe.

    • Hi Tracy. Sorry you are having trouble with the recipe. I have used this recipe for years and used it as my primary go to chocolate cake when I sell custom cakes. I have never had a problem. The only thing that I recommend when baking is to never omit or add an ingredient if you want it to come out the first time. Baking is a science and measurements/ingredients/directions should be followed to a T if you expect good results (or similar to the photos I provide). If you change anything up you can expect some trial and error to happen before your results turn out to your liking. It seems you have done that by adding more flour and omitting the boiling water. I am glad they turned out for you.

  3. This Hershey recipe is my absolute all time FAVORITE chocolate recipe, I use it all the time. I’ve never added the coffee but I do have coffee flavored LorAnn highly concentrated flavoring oil I can use to make these. Mmmmmm… can’t wait!

    • Mine too. It’s my go to chocolate cake recipe and the LorAnn oil will work just fine. let me know how they turn out if you decide to try them.