Mocha Cupcakes with Espresso Buttercream

Alpine Ella

Ingredients needed for the cupcakes:

Whisk together your flour, cocoa powder, baking soda, chocolate chips, salt and baking powder

Add two tablespoons of hot water to your espresso powder. 

Whisk your eggs, espresso, sugars, oil, sour cream, vanilla, and vinegar 

Pour the wet ingredients in with the dry and fold until smooth

Bake at 350 for 18-20 minutes. This recipe makes 14 cupcakes 

Ingredients needed for the espresso buttercream:

Slowly beat the butter with the confectioners' sugar until smooth

Increase the speed to medium-high until light and fluffy

Add your espresso vanilla and salt. Beat, then slowly pour in your cream


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