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Fall Chocolate Mocha Cupcakes
Fall Chocolate Mocha Cupcakes

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We hope you got benefit from reading it, now let’s go back to fall chocolate mocha cupcakes recipe. You can have fall chocolate mocha cupcakes using 20 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook Fall Chocolate Mocha Cupcakes:
  1. Use For the Cupcakes
  2. You need 1 3/4 cup bread flour
  3. You need 2 cup granulated sugar
  4. Get 3/4 cup cocoa powder
  5. Use 1 1/2 tsp baking powder
  6. Use 1 1/2 tsp baking soda
  7. Use 1 tsp sea salt or kosher salt
  8. Provide 1/2 cup butter (not margarine), melted
  9. Prepare 1 cup buttermilk
  10. Prepare 2 large eggs
  11. Prepare 2 tsp almond extract
  12. Get 1 cup of your favorite strongly brewed coffee
  13. Take 1 tsp freshly ground nutmeg
  14. You need For the Chocolate Buttercream Frosting
  15. Provide 6 tbsp softened butter (room temp)
  16. Prepare 1/2 cup cocoa powder
  17. Use 2 2/3 cup powdered sugar
  18. You need 1/3 cup heavy whipping cream
  19. Prepare 1 tsp almond extract
  20. You need 1/2 tsp freshly ground nutmeg
Instructions to make Fall Chocolate Mocha Cupcakes:
  1. Preheat oven to 350°F.
  2. Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
  3. In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
  4. In a separate bowl, sift bread flour and cocoa powder until its lump free.
  5. Add baking powder, baking soda and salt until well combined.
  6. Slowly add dry ingredients into the wet ingredients until well combined.
  7. Add brewed coffee to the mixed batter and mix again until combined.
  8. Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
  9. Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
  10. Once cupcakes are done, set aside to cool while moving on to make the frosting.
  11. In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
  12. Sift the powdered sugar and the cocoa powder in a separate bowl until lump free then slowly add it to the butter in the mixing bowl.
  13. Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
  14. Frost cupcakes and decorate if desired. Enjoy!

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