Chocolate Mocha Magic Cupcakes

:: Remember :  Actually Coffee and chocolate in a cupcake does NOT need a description :: 

 


  { Preparation & Cooking Time : 40 Min }
             Difficulty : Average
            Meal Type : Chocolate
                  Serves : 30 Cups


      Ingredients
 FOR - CUPCAKES :
 • 1-½ cup All-purpose Flour.
 • 1 cups Unsweetened Dark Chocolate. 
   Cocoa Powder.
 • ½ teaspoons Kosher Salt.
 • 1 teaspoon Baking Soda.
 • ½ teaspoons Baking Powder.
 • 2 Tablespoons Espresso Powder.
 • ½ cups Brewed Coffee, Cooled.
 • ½ cups Buttermilk.
 • ½ cups Butter, Softened.
 • 1-½ cup Granulated Sugar.
 • 2 whole Eggs.
  FOR - FROSTING:
 • ¼ cups Heavy Cream.
 • 1 Tablespoon Espresso Powder.
 • 1 Tablespoon Chocolate Syrup.
 • ½ cups Butter, Softened.
 • 4 ounces, weight Cream Cheese, 
   Softened.
 • 5 cups Powdered Sugar.
 • Optional Garnish: Chocolate Covered 
   Espresso Beans.

      Preparation Method
1. Preheat oven to 350 F. Put paper liners into three 12-count muffin tins 
  (recipe makes 30-36).

2. In a medium-sized bowl, mix together the flour, cocoa, salt, baking soda, baking
  powder and espresso powder. Set aside.

3. In a measuring cup, mix together cooled coffee and buttermilk. Set aside.

4. In a large mixing bowl, beat butter and sugar together until fluffy about 5 minutes.
  Add eggs, beating in one at a time. Slowly add in dry ingredients, alternating with milk
  mixture (about 3 additions of each).

5. Pour batter into cupcake liners, no more than half full. Bake at 350 F for 15-20 minutes.
  Remove them from the pan and cool completely before frosting.

6. For the frosting, warm cream by heating it for about 30 seconds in microwave.
  Whisk in espresso powder and chocolate syrup. Set aside.

7. In a large bowl beat butter, cream cheese and powdered sugar together until fluffy,
  about 3-5 minutes. Add the cream mixture slowly until desired consistency.

:: Pipe frosting onto cooled cupcakes and garnish with chocolate covered espresso
   bean (if desired) ::

                   ENJOY