It’s been about a month since we welcomed our sweet little baby boy and admittedly, I’ve started to have a daily cup of coffee. I’m still trying to limit my caffeine intake, so I never really finish my morning cup. I get disappointed sometimes tossing out my coffee, so I wanted to put it to good use and make some mocha buttercream frosting to accompany a cupcake.
1 1/2 sticks softened butter
1 cup cane sugar
3 large eggs
1 1/2 cups self-rising flour
1 tablespoon warm water
1 teaspoon good quality vanilla extract
Preheat the oven to 400 degrees and fill a 12-cup muffin tin with the cupcake liner.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Starting and ending with an egg, alternate adding eggs and flour, beating until each is thoroughly incorporated. Beat in the water and vanilla until well mixed .
Spoon about 3 heaping tablespoons of batter into each muffin cup. Bake until golden brown, about 15 minutes. Remove from oven, let cupcakes stand a couple of minutes and then move onto a wire rack to cool.
4 sticks unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2/3 cup unsweetened cocoa powder
5 cups confectioners’ sugar
3 tablespoons cold coffee
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt on medium speed until creamy.
In a large bowl, sift together the cocoa powder and confectioners’ sugar. Gradually add the dry ingredients to the butter and mix at low speed until fully incorporated.
Once all of the dry ingredients have been incorporated, add in 3 tablespoons of cold coffee. Turn the mixer up to medium speed and beat the buttercream for about 5 minutes, scraping down the sides of the bowl as needed.
Pipe frosting on the cupcakes once cooled.