• Portions: 12
  • Temperature: 180
  • Cooking Time: 15

Espresso Cupcakes with Mocha Buttercream

Need a recipe for a decadent cake? Try this quick espresso cupcakes with mocha buttercream recipe for a delicious baked treat today. Stork – love to bake.

Simple is Good

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Ingredients

Cupcake Ingredients

2 eggs
120ml vegetable oil
120ml strongly brewed coffee, cold
60ml milk
1 packet Sasko chocolate muffin mix

Buttercream Ingredients

1 ½ cup Stork Baking Margarine, softened
4 cups icing sugar, sifted
3 tbsp instant coffee granules
3 tsp cocoa
12 chocolate-covered espresso beans

Step by step method

  1. Preheat oven to 180ºC.
  2. In a large bowl mix together the eggs, vegetable oil, cold coffee and milk.
  3. Add the chocolate muffin mix and stir to combine.
  4. Spoon mixture into a 12 hole lined muffin tray then bake for about 15 minutes or until cupcakes are springy to the touch.
  5. Beat all the ingredients in a bowl with a hand mixer until well combined and smooth.
  6. Pipe or spoon the buttercream onto the cooled cupcakes, then top each one with a chocolate covered espresso bean.