Mocha Cupcakes with Espresso Buttercream

Tomorrow I am going out to dinner to celebrate a new friend’s birthday. Cupcakes are the perfect gift. For these mocha cupcakes I used a basic chocolate cake recipe that my mom gave me and added espresso powder (which my mom also gave me, thanks momma). I love this chocolate cake recipe because it’s adaptable and you can make it in one bowl! I hope my friend likes mocha.

For the chocolate cake:

1 3/4 cups flour

2 cups sugar

1/2 cup cocoa powder (unsweetened)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 1/4 cup milk

1 tsp vanilla

3 eggs

Sift the dry ingredients into a bowl. Add butter, milk, and vanilla, beat to blend. Then turn up the speed and beat on high for two minutes. Add eggs and beat on high-speed for additional two minutes. Spoon into lined muffin pans or you can bake it as a layer cake in two 9″ pans lined with parchment. Bake in a 350 degree oven- about twenty minutes for cupcakes and forty minutes for 9″ rounds. Test with a toothpick or see if the cake has shrunk from the sides of the pan.

For the frosting:

1/2 cup unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla

1 tbsp espresso powder

3 tbsp heavy cream

Beat it all together until light and fluffy.

In this weeks news: academia and the military join forces to save the American honeybees. Read on…

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