The Best Mocha Cupcakes Ever

Chocolate-y mocha cupcakes with a sweet and light espresso-buttercream frosting!

Course Dessert

Cuisine American

Keyword chocolate, coffee, cupcakes

Prep Time 1

Cook Time 15

Cooling Time 1

Total Time 2 15

Servings 24 approx.

.5 cup butter softened
.5 cup shortening
4 cups powdered sugar sifted
.5 cups liquid coffee creamer I prefer Nestle Coffeemate Espresso Chocolate but feel free to substitute in your favorite flavored liquid creamer, or a mixture comprised of 1 tbsp of espresso powder and 1/2 cup of milk or cream.

Preheat the oven to 325 degrees, and fill your muffin tin with liners.
Sift together your flour, baking powder, baking soda, and salt. Set aside.
In a large pan over medium heat, melt your butter and stir in the cocoa powder until combined.
Take the pan off of the hot burner, and mix in the coffee and milk. Add the sugar and whisk until it is dissolved. Then mix in the eggs and vanilla.
Finally, add the flour mixture to the rest of the batter, and stir together with a spatula until combined.
Pour the batter evenly into the muffin tins, filling over three-quarters of the way to the top.
Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean.
The cupcakes need to cool in the tin for about 10 minutes, and then on a wire rack for an hour. This is important because, if you add the frosting too soon, it will begin to melt and ruin your design!

Using a handheld or stand mixer, cream together the butter and shortening.
Slowly begin to add the powdered sugar, scraping the sides of the bowl in between each cup you add.
Add your coffee creamer and mix until fully combined; you may need to add more to reach a creamier consistency or bolder flavor, but do so slowly so as not to make your frosting too watery.

Choose your piping tip and insert it into the bag. Make a small snip on the bag near the middle of the tip. Remove the tip, finish the cut where you scored, and insert the tip again. I like to use these tips and bags (click to purchase from Amazon).
Grip near the middle of the bag, and fold the top over your hand to create a "lip". Utilize that "lip" and a spatula to transfer your frosting into the piping bag until it is mostly full.
Roll up the "lip" of the bag, and push the frosting down towards the tip; try to eliminate any visible air bubbles or spaces in the frosting.
Place your non-dominant hand near the tip; this will be your "guiding" hand to nudge the bag and create a nice design. Place your dominant (or stronger) hand at the top of the bag, and squeeze the frosting down through the bag.
Place the tip on the outer edge of the cupcake; begin the frosting flow, and swirl the bag around the outside. As your frosting comes "full circle", continue the flow of frosting in a smaller circle, moving towards the center.
As you complete the final rotation, create one last tight swirl. Press down slightly, and release the flow of frosting as you pull the bag up and away.
Store your cupcakes in an air-tight container in the refrigerator for up to three days. They are best eaten ASAP and slightly chilled.