Steps to Make Any-night-of-the-week Fall Chocolate Mocha Cupcakes

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, fall chocolate mocha cupcakes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Fall Chocolate Mocha Cupcakes is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Fall Chocolate Mocha Cupcakes is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook fall chocolate mocha cupcakes using 20 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Fall Chocolate Mocha Cupcakes:

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

Steps 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!

So that is going to wrap this up with this special food fall chocolate mocha cupcakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!