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.
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.
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 with Coffee Buttercream
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoon coffee extract
- 1 cup boiling water
- 1 cup milk
- COFFEE BUTTERCREAM
- 4 sticks unsalted butter, room temp
- 4-6 c powdered sugar, sifted
- 1/4 c strong brewed coffee (or more to taste)
- Heat oven to 350°F. prepare cupcake pans with liners.
- 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 Bake 18 minutes or until cupcake springs back when touched in the center. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Coffee Buttercream
- 4 unsalted sticks of butter
- 5 cups ( all but one cup of a 2 pound bag) of confectioners sugar
- a dash of salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons coffee extract
- 4-6 tablespoons whole milk (or desired amount for a thinner consistency)
- beat butter with the whip attachment of a kitchenaid mixer for 5 minutes until pale and fluffy
- 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.
- Add extracts and milk and stir until combined.
- Add a dash of salt and stir.
- 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.