Mocha Cupcakes with Mocha Frosting

I decided to make cupcakes this past weekend, but I didn't want to make plain old chocolate cupcakes, so I made mocha chocolate cupcakes instead. The coffee intensifies the flavor of the chocolate, while adding subtle flavors making them not too sweet and kind of dangerous. 


The recipe is adapted from mybakingaddiction.com:

Cupcakes
Ingredients:
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk (I used 1%)
1/2 cup strong brewed coffee, at room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temp
3/4 cup semi sweet chocolate chips
I also had chocolate covered espresso beans handy, which I ground up and added to the mix as well.


Steps:
1. Preheat to 350°F. Line cupcake pan with liners or spray with non-stick spray.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.
3. In a stand mixer at medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips and the ground espresso beans, if used.
4. Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.


Frosting
Ingredients:
3 cups powdered sugar
2/3 cups unsweetened cocoa
3 tablespoons coffee
2 teaspoons vanilla 
1/2 cup butter, softened
3-4 tbs milk
ground espresso beans


1. Mix together sugar and cocoa
2. Mix together coffee and vanilla
3. Beat butter at medium speed until creamy. Alternate adding the sugar and coffee mixture, beginning and ending with the sugar
4. Add in ground espresso beans, if used
5. Add milk, 1 tbs at a time, until desired consistency is reached


Any unused frosting can be frozen. Remember to only frost COOL cupcakes!


Have fun:)