Hello, I’m Elise. Today, we’re going to prepare fall chocolate mocha cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Fall Chocolate Mocha Cupcakes is something which I’ve loved my entire life. They are fine and they look wonderful.

To be with this recipe, we must prepare a few ingredients. You can cook 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:

1. Get For the Cupcakes
2. Get 1 3/4 cup bread flour
3. Make ready 2 cup granulated sugar
4. Take 3/4 cup cocoa powder
5. Make ready 1 1/2 tsp baking powder
6. Get 1 1/2 tsp baking soda
7. Take 1 tsp sea salt or kosher salt
8. Get 1/2 cup butter (not margarine), melted
9. Take 1 cup buttermilk
10. Get 2 large eggs
11. Make ready 2 tsp almond extract
12. Take 1 cup of your favorite strongly brewed coffee
13. Prepare 1 tsp freshly ground nutmeg
14. Prepare For the Chocolate Buttercream Frosting
15. Make ready 6 tbsp softened butter (room temp)
16. Take 1/2 cup cocoa powder
17. Prepare 2 2/3 cup powdered sugar
18. Take 1/3 cup heavy whipping cream
19. Get 1 tsp almond extract
20. Make ready 1/2 tsp freshly ground nutmeg

Instructions to make Fall Chocolate Mocha Cupcakes:

1. Preheat oven to 350°F.
2. Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
3. In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
4. In a separate bowl, sift bread flour and cocoa powder until its lump free.
5. Add baking powder, baking soda and salt until well combined.
6. Slowly add dry ingredients into the wet ingredients until well combined.
7. Add brewed coffee to the mixed batter and mix again until combined.
8. Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
9. Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
10. Once cupcakes are done, set aside to cool while moving on to make the frosting.
11. In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
12. 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.
13. Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
14. Frost cupcakes and decorate if desired. Enjoy!

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