Zutaten für Mocha Cupcake With Frosting
- Instant Coffee Granules
- 1/2 cup (1 stick) unsalted butter + 1 cup (2 sticks) unsalted butter for frosting
- 1 cup granulated sugar + 3 cups powdered sugar for frosting
- 2 tablespoons honey
- 1/2 cup water
- Cake Flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- 1/2 cup milk + 1/4 cup milk for frosting
- 1 large egg
- Powdered Sugar
- Shortening
- Egg Whites
- Vanilla
- chopped nuts (optional)
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Zubereitung von Mocha Cupcake With Frosting
- Preheat oven to 350°F (175°C). Line two muffin tins with 20 paper baking cups.
- In a medium saucepan, combine 2 tablespoons instant coffee granules, 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, 2 tablespoons honey, and 1/2 cup water.
- Heat gently over medium-low heat, stirring constantly, until the sugar is completely dissolved. Bring to a simmer, then reduce heat and simmer for 5 minutes.
- Pour the coffee mixture into a large heatproof bowl and let cool completely.
- Once cooled, whisk in 1 3/4 cups all-purpose flour and 3/4 cup unsweetened cocoa powder until just combined.
- In a small bowl, dissolve 1 teaspoon baking soda in 1/2 cup milk. Add the milk mixture, 1 large egg, and 1 teaspoon vanilla extract to the batter. Beat with a mixer until smooth.
- Fill each paper baking cup about 2/3 full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually add 3 cups powdered sugar, 2 tablespoons instant coffee granules, 1/4 cup milk, and 1 teaspoon vanilla extract, beating until smooth and creamy.
- Once cupcakes are completely cool, frost generously with the coffee buttercream. Top with chopped nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
89g
Fat
21g
Carbs
10g
