Mocha cupcakes are a delectable combination of rich chocolate and bold coffee flavors. These delightful treats offer the perfect balance of sweetness and coffee-infused goodness, making them a favorite among coffee lovers and dessert enthusiasts alike. Topped with luscious Swiss Meringue Buttercream, these cupcakes are an indulgent and elegant treat for any occasion. Let’s explore the history and preparation of these mouthwatering Mocha Cupcakes.

The origin of mocha-flavored desserts can be traced back to the combination of chocolate and coffee, inspired by the popular Mocha coffee drink. The Mocha coffee, also known as a café mocha or mochaccino, is a delightful blend of espresso, steamed milk, chocolate syrup, and whipped cream. Its name is derived from the city of Mocha, Yemen, which was once a major coffee trading port.

As coffee culture spread around the world, the flavors of Mocha became a beloved combination in various desserts, including cakes, cupcakes, and cookies. The marriage of rich chocolate and aromatic coffee creates a delightful taste that appeals to both coffee aficionados and dessert lovers.

Today, Mocha Cupcakes are a popular treat enjoyed in coffee shops, bakeries, and homes worldwide. The addition of espresso powder and strong brewed coffee in the cupcake batter infuses it with a distinct coffee flavor, while the Swiss Meringue Buttercream adds a luxurious touch, making them a sophisticated and irresistible dessert option.

INGREDIENTS

Cupcakes:

• 1/2 cup (118 ml) strong brewed coffee, room temperature
• 1 1/2 teaspoons espresso powder
• 1/2 cup (118 ml) whole milk
• 1 teaspoon vanilla extract
• 1 1/3 cups (189 g) flour
• 1/3 cup (30 g) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (118 g) butter, room temperature
• 1/2 cup (99 g) granulated sugar
• 1/2 cup (71 g) brown sugar
• 1 egg, room temperature

Swiss Meringue Buttercream:

• 1 1/2 cups (300 g) sugar
• 7 egg whites
• 27 tablespoons (381 g) unsalted butter, room temperature
• 2 tablespoons instant coffee
• 2 tablespoons warm water

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with 12 liners and set aside.
2. Mix the espresso powder/instant coffee granules into the brewed coffee. Add the milk and vanilla and set aside to cool.
3. In a small bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a separate medium-sized bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy, about five minutes.
5. Add the egg and beat until fully incorporated, scraping down the sides and the bottom of the bowl.
6. Add about 1/3 of the flour mixture to the batter and mix slowly to combine. Scrape down the sides and add half of the coffee mixture. Scrape down the sides of the bowl again and continue alternating wet and dry ingredients, ending with dry. Mix just until combined.
7. Scoop batter into the prepared liners. Bake for 17-20 minutes or until the cupcakes spring back when pressed. Cool on a rack in pans for 3 minutes, then remove the cupcakes from the pans and allow to cool thoroughly before frosting.

Swiss Meringue Buttercream:

1. In a double boiler, cook the egg whites and sugar over medium heat, whisking constantly until the sugar is completely dissolved.
2. Pour the mixture into another bowl and whip on high speed until room temperature.
3. On medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next.
4. While it’s beating, combine the water and instant coffee. Pour into the whipped buttercream as you would an extract, and beat to combine.

Enjoying Mocha Cupcakes:

• Mocha cupcakes are best enjoyed with a warm cup of coffee or a cold glass of milk. The delicate balance of coffee and chocolate flavors in these cupcakes makes them a delightful treat for dessert lovers and coffee enthusiasts alike. Whether served at a coffee date or a special celebration, these Mocha Cupcakes are sure to impress and satisfy any sweet craving.