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moist chocolate mocha cupcakes

Moist Chocolate Mocha Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Small saucepan for coffee, if brewing
  • 1 piping bag or offset spatula for frosting

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 6 tablespoon unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg room temperature
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil neutral
  • 1 teaspoon pure vanilla extract
  • 1/2 cup strong brewed coffee cooled
  • 1/4 cup sour cream room temperature
  • 1 cup unsalted butter room temperature
  • 2 1/2 cup powdered sugar sifted
  • 1/4 cup unsweetened cocoa powder sifted
  • 2 tablespoon strong brewed coffee cooled
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 1–2 tbsp heavy cream or milk as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with the 12 paper cupcake liners.
  • In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  • In a large mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and sour cream until smooth.
  • Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
  • Pour in the cooled brewed coffee and whisk or stir until the batter is smooth and evenly mixed; it will be thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the room-temperature butter with an electric mixer on medium speed for 2–3 minutes until light and creamy.
  • Add the powdered sugar, cocoa powder, and salt to the butter, then mix on low speed until mostly incorporated.
  • Add the vanilla extract and brewed coffee, then beat on medium-high speed for 2–3 minutes until fluffy, adding 1–2 tablespoons of cream or milk as needed to reach a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, transfer the mocha buttercream to a piping bag or use an offset spatula to frost each cupcake generously.
  • Optionally, garnish the frosted cupcakes with chocolate shavings, cocoa powder dust, or a coffee bean on top.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before mixing so the batter comes together smoothly and the cupcakes bake evenly; avoid overmixing once the dry ingredients are added to keep the crumb tender and moist. Let the brewed coffee cool fully before adding it to prevent scrambling the egg or melting the butter in the frosting. If your frosting seems too thick, add cream or milk a teaspoon at a time, and if it is too soft, chill it briefly or add a bit more powdered sugar. Store frosted cupcakes in an airtight container at cool room temperature for a day or in the refrigerator for up to three days, bringing them back to room temperature before serving for the best texture and flavor.
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