Saturday, October 15, 2011

{Sugar Bee} Mocha Espresso Cupcakes

Buon Giorno everybody! I have been M.I.A these past couple of months due to some heavy traveling...most recently to ROMA! Let me tell you, the city was AMAZING and the time spent abroad was absolutely awe-inspiring. Everywhere I looked was history and art...two of my favorite things! And of course I couldn't come back after viewing the Colosseum, Vatican City, The Roman Forum, numerous art museums, and eating the most delicious food without being inspired to create! Thus, I wanted to create mocha espresso cupcakes in honor of my trip to Rome where the coffee is completely divine!

After researching online, I came across a recipe by the incredible Brown Eyed Baker and made what is indeed the most delectable mocha espresso cupcakes I have tasted thus far. I of course wanted to add a little something extra and I put a dark chocolate covered espresso bean on top to garnish the cupcake. I definitely encourage you to give these a try!

Mocha Cupcakes: (Created by the Brown Eyed Baker)
Yield: 12 cupcakes

1 1/3 C. All Purpose Flour
1/3 C. Unsweetened cocoa powder
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 C. Whole milk
1/2 C. Strong brewed coffee
1 1/2 tsp. Espresso powder
1 tsp. Vanilla extract
1/2 C. (1 stick) Unsalted butter, at room temperature
1/2 C. Granulated sugar
1/2 C. Light brown sugar
1 Egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard size muffin tin with paper liners.
3. Combine the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.

Espresso Buttercream Frosting (Created by the Brown Eyed Baker)
Makes enough to frost 12 cupcakes

1 C. (2 sticks) Unsalted butter, at room temperature
2 1/2 C. Powdered Sugar
1 1/2 tsp. Vanilla extract
1 1/2 tsp. Espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes. Add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated. If the frosting appears too runny, add a little powdered sugar until consistency is to your liking.

Here I am with my mom in the middle of the Roman Forum.

Ciao! And Happy Baking!

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