Mochaccino Cupcakes
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon espresso powder
- 1 teaspoon Fleischmann's® Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 ounces bittersweet OR semi-sweet chocolate
- 3/4 cup buttermilk
- 1/2 cup Mazola® Corn Oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup miniature semi-sweet chocolate chips, optional
Frosting
- 2 cups powdered sugar
- 1 teaspoon espresso powder
- 1 teaspoon cocoa powder
- 1/4 cup butter OR margarine, softened
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Preheat oven to 350°F.
- Line a 12-hole (2-1/2 inch) muffin tin with cup cake liners or spray muffin cups generously with cooking spray.
- Combine flour, sugar, espresso powder, baking powder, baking soda and salt in a large mixing bowl. Stir with fork to thoroughly blend ingredients; set aside.
- Heat chocolate over very low heat in small saucepan until melted; remove from heat.
- Whisk buttermilk, oil, eggs and vanilla until smooth. Add to flour mixture; stir until combined. Batter will be thick. Fold in melted chocolate and miniature chips, if desired. Divide evenly into prepared pan.
- Bake for 20 to 25 minutes or until toothpick inserted into the center comes out clean. Remove from oven; cool on wire rack completely before frosting.
- Frosting: Mix powdered sugar, espresso powder and cocoa powder in a mixing bowl until thoroughly combined. Beat in butter, milk and vanilla with an electric mixer. Frosting will be thick, but smooth and spreadable.
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