Hi, I am Clara. Today, we’re going to make fall chocolate mocha cupcakes recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Fall Chocolate Mocha Cupcakes Recipe

Fall Chocolate Mocha Cupcakes is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Fall Chocolate Mocha Cupcakes is something that I have loved my whole life. They are nice and they look fantastic.

To be with this recipe, we have to first prepare a few ingredients. You can have fall chocolate mocha cupcakes using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Fall Chocolate Mocha Cupcakes:

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

Steps 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!

So that’s going to wrap it up for this distinctive dish fall chocolate mocha cupcakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

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