Dare to try this delicious Mocha Cupcake recipe so that you can innovate in the kitchen with new flavors. Take note!
They taste amazing, they’re easy to make, and everyone will love it. It is your opportunity to combine unique ingredients to create something unique.
Ingredients:
1 cup Flour
¾ tsp baking soda
½ tsp salt
1 tsp instant espresso powder
½ cup hot water
½ cup cocoa powder
6 tbsp unsalted sweet cream butter, softened
¾ cup sugar
1 Large egg
¼ cup vegetable oil
1 tsp vanilla extract
2 tsp Pumpkin pie spice
Cupcake Directions:
Step 1. Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
Step 2. In a medium bowl, whisk together the flour, baking soda, pie spice and salt until combined.
Step 3. Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined.
Step 4. Using a standing mixer, cream together the sugar and butter.
Step 5. Beat in the eggs, oil and vanilla until combined.
Step 6. Alternating between the espresso mixture and flour mixture, gradually mix in both until combined.
Step 7. Scoop batter into cupcake liners filling about ¾ full.
Step 8. Bake in the oven for 21 minutes or until a toothpick comes out clean.
Step 9. Allow to cool completely on the counter before frosting.
Pumpkin Spice frosting:
1 cup unsalted sweet cream butter (Softened)
1 cup shortening
1 C canned pumpkin puree
2 tsp pumpkin pie spice
5 cup powdered sugar
1 large piping bag fitted with a star tip
1 container of chocolate curls
Directions:
Step 1. Using a standing mixer, beat together the butter and shortening until smooth.
Step 2. Mix in the pumpkin puree and the pumpkin spice.
Step 3. Gradually mix in the powdered sugar until combined. Continue to mix until smooth and creamy.
Step 4. Scoop into piping bag and frost the cupcakes.
Step 5. Sprinkle some chocolate curls onto the frosting.
Enjoy!
Mocha Cupcake
Ingredients
- 1 cup Flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp instant espresso powder
- ½ cup hot water
- ½ cup cocoa powder
- 6 tbsp unsalted sweet cream butter softened
- ¾ cup sugar
- 1 Large egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp Pumpkin pie spice
- 1 cup unsalted sweet cream butter Softened
- 1 cup shortening
- 1 C canned pumpkin puree
- 2 tsp pumpkin pie spice
- 5 cup powdered sugar
- 1 large piping bag fitted with a star tip
- 1 container of chocolate curls
Instructions
- Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
- In a medium bowl, whisk together the flour, baking soda, pie spice and salt until combined
- Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined
- Using a standing mixer, cream together the sugar and butter
- Beat in the eggs, oil and vanilla until combined
- Alternating between the espresso mixture and flour mixture, gradually mix in both until combined
- Scoop batter into cupcake liners filling about ¾ full
- Bake in the oven for 21 minutes or until a toothpick comes out clean
- Allow to cool completely on the counter before frosting
- Using a standing mixer, beat together the butter and shortening until smooth
- Mix in the pumpkin puree and the pumpkin spice
- Gradually mix in the powdered sugar until combined
- Continue to mix until smooth and creamy
- Scoop into piping bag and frost the cupcakes
- Sprinkle some chocolate curls onto the frosting
- Enjoy!
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