Mochaccino Cupcakes

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Rich and chocolatey cupcakes with delicious mocha frosting perfect for brunches or a special grown-up treat.
12 cupcakes
2 cups all-purpose flour
1 cup sugar
1 teaspoon espresso powder
1 teaspoon Fleischmann's® Gluten-Free Baking Powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 ounces bittersweet OR semi-sweet chocolate
3/4 cup buttermilk
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2 eggs
2 teaspoons pure vanilla extract
1/2 cup miniature semi-sweet chocolate chips, optional
2 cups powdered sugar
1 teaspoon espresso powder
1 teaspoon cocoa powder
1/4 cup butter OR margarine, softened
2 tablespoons milk
1/2 teaspoon pure vanilla extract
Associated Recipes:
Preheat oven to 350°F.

Line a 12-hole (2-1/2 inch) muffin tin with cup cake liners or spray muffin cups generously with cooking spray.

Combine flour, sugar, espresso powder, baking powder, baking soda and salt in a large mixing bowl. Stir with fork to thoroughly blend ingredients; set aside.

Heat chocolate over very low heat in small saucepan until melted; remove from heat.

Whisk buttermilk, oil, eggs and vanilla until smooth. Add to flour mixture; stir until combined. Batter will be thick. Fold in melted chocolate and miniature chips, if desired. Divide evenly into prepared pan.

Bake for 20 to 25 minutes or until toothpick inserted into the center comes out clean. Remove from oven; cool on wire rack completely before frosting.

Mix powdered sugar, espresso powder and cocoa powder in a mixing bowl until thoroughly combined.

Beat in butter, milk and vanilla with an electric mixer. Frosting will be thick, but smooth and spreadable.
Total Time
Bake Time 20 to 25 minutes
Cool Time 30 to 40 minutes
Nutritional Facts
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