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Fall Chocolate Mocha Cupcakes Recipe

Fall Chocolate Mocha Cupcakes Recipe
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Prepare the ingredients before making Fall Chocolate Mocha Cupcakes in your home. Then, follow these steps below to serve Fall Chocolate Mocha Cupcakes for your family or friends.

Ingredients: Fall Chocolate Mocha Cupcakes

  • For the Cupcakes
  • 1 3/4 cup bread flour
  • 2 cup granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp sea salt or kosher salt
  • 1/2 cup butter (not margarine), melted
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tsp almond extract
  • 1 cup of your favorite strongly brewed coffee
  • 1 tsp freshly ground nutmeg
  • For the Chocolate Buttercream Frosting
  • 6 tbsp softened butter (room temp)
  • 1/2 cup cocoa powder
  • 2 2/3 cup powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 tsp almond extract
  • 1/2 tsp freshly ground nutmeg

How to Make Fall Chocolate Mocha Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Fall Chocolate Mocha Cupcakes in your home by yourself.

    Step 1
  • Preheat oven to 350°F.
  • Step 2
  • Line 2 cupcake tins (12each)with liners (makes 24 cupcakes).
  • Step 3
  • In a large bowl or stand mixer, cream sugar, eggs, butter and buttermilk. Add almond extracted nutmeg and mix well.
  • Step 4
  • In a separate bowl, sift bread flour and cocoa powder until its lump free.
  • Step 5
  • Add baking powder, baking soda and salt until well combined.
  • Step 6
  • Slowly add dry ingredients into the wet ingredients until well combined.
  • Step 7
  • Add brewed coffee to the mixed batter and mix again until combined.
  • Step 8
  • Fill each cupcake tin 3/4 way full. Any more and your batter will run over and create a huge mess!
  • Step 9
  • Bake cupcakes for 18-20 minutes until a toothpick inserted into the cupcake comes out clean.
  • Step 10
  • Once cupcakes are done, set aside to cool while moving on to make the frosting.
  • Step 11
  • In a large bowl or the bowl of your stand mixer, cream the butter for one to 2 minutes.
  • Step 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.
  • Step 13
  • Add the heavy whipping cream, almond extract and nutmeg. Mix until smooth, creamy and airy about 3 to 4 minutes.
  • Step 14
  • Frost cupcakes and decorate if desired. Enjoy!
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