Simple Way to Cook Super Quick Fall Chocolate Mocha Cupcakes

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Fall Chocolate Mocha Cupcakes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Fall Chocolate Mocha Cupcakes Recipe.

You can cook Fall Chocolate Mocha Cupcakes using 20 ingredients and 14 steps. Here is how you cook that.

Ingredients of Fall Chocolate Mocha Cupcakes

1. Prepare of For the Cupcakes.
2. Make ready 1 3/4 cup of bread flour.
3. You need 2 cup of granulated sugar.
4. It’s 3/4 cup of cocoa powder.
5. Make ready 1 1/2 tsp of baking powder.
6. Make ready 1 1/2 tsp of baking soda.
7. Make ready 1 tsp of sea salt or kosher salt.
8. Make ready 1/2 cup of butter (not margarine), melted.
9. Take 1 cup of buttermilk.
10. You need 2 large of eggs.
11. Take 2 tsp of almond extract.
12. Make ready 1 cup of of your favorite strongly brewed coffee.
13. It’s 1 tsp of freshly ground nutmeg.
14. It’s of For the Chocolate Buttercream Frosting.
15. Make ready 6 tbsp of softened butter (room temp).
16. It’s 1/2 cup of cocoa powder.
17. You need 2 2/3 cup of powdered sugar.
18. Make ready 1/3 cup of heavy whipping cream.
19. Prepare 1 tsp of almond extract.
20. Make ready 1/2 tsp of freshly ground nutmeg.

Fall Chocolate Mocha Cupcakes instructions

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!.