Friday, September 12, 2014

Vanilla Cupcakes with Espresso Butter Cream Frosting




















I call these my grown up cupcakes and they are always a big hit for those who love chocolate and coffee flavors blended together....or those who love Mocha. These were a huge hit this weekend for my friends Baby Shower. I think you will be surprised at just how good they are!

Vanilla Cupcakes with Espresso 

Butter Cream Frosting

Cupcakes:
1/2 cup Butter, softened
1 1/4 cup Sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon Salt
3/4 cup whole milk

Preheat your oven to 350 degrees. In a separate bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time, and then add the vanilla extract and mix well. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the milk and mix well. Next add another third of the flour, mix, and then add the remaining milk. Finally, add the remaining flour and continue beating until well mixed. Using a measuring cup and pour batter into a lined or greased cupcake pans.

Espresso Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream

In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended. Add salt, vanilla, 2 tablespoons heavy cream and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Topping:

3/4 cup semisweet chocolate chips
Chocolate covered coffee beans

Place semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a couple of chocolate covered coffee beans.

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