Hello, I am Joana. Today, I will show you a way to prepare fall chocolate mocha cupcakes recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fall Chocolate Mocha Cupcakes Recipe
Fall Chocolate Mocha Cupcakes is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Fall Chocolate Mocha Cupcakes is something which I’ve loved my entire life.
To be with this recipe, we have to first prepare a few components. You can have fall chocolate mocha cupcakes using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Fall Chocolate Mocha Cupcakes:
- Get For the Cupcakes
- Make ready 1 3/4 cup bread flour
- Make ready 2 cup granulated sugar
- Make ready 3/4 cup cocoa powder
- Get 1 1/2 tsp baking powder
- Make ready 1 1/2 tsp baking soda
- Prepare 1 tsp sea salt or kosher salt
- Get 1/2 cup butter (not margarine), melted
- Prepare 1 cup buttermilk
- Take 2 large eggs
- Get 2 tsp almond extract
- Prepare 1 cup of your favorite strongly brewed coffee
- Take 1 tsp freshly ground nutmeg
- Get For the Chocolate Buttercream Frosting
- Get 6 tbsp softened butter (room temp)
- Take 1/2 cup cocoa powder
- Take 2 2/3 cup powdered sugar
- Take 1/3 cup heavy whipping cream
- Prepare 1 tsp almond extract
- Make ready 1/2 tsp freshly ground nutmeg
Steps to make Fall Chocolate Mocha Cupcakes:
- Preheat oven to 350°F.
- Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
- In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
- In a separate bowl, sift bread flour and cocoa powder until its lump free.
- Add baking powder, baking soda and salt until well combined.
- Slowly add dry ingredients into the wet ingredients until well combined.
- Add brewed coffee to the mixed batter and mix again until combined.
- Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
- Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
- Once cupcakes are done, set aside to cool while moving on to make the frosting.
- In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
- Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl.
- Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
- Frost cupcakes and decorate if desired. Enjoy!
So that’s going to wrap it up for this special dish fall chocolate mocha cupcakes recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
