One of my resolutions for the year is to share a little more ‘me’ on my blog, stories, feelings and little snippets of my life and this recipe presents the perfect opportunity to start!
These muffins are the creative brain child of a total Ellie’s Kitchen disaster. I wanted to treat a friend to his favourite cake, which, at the time I could have SWORN was carrot cake. So I made some lovely carrot cake muffins and was super excited to gift them to him… he doesn’t like carrot cake. It’s coffee cake that’s his favourite. Buggar… Well I decided to do over and here’s the result!
These Mocha Muffins are really easy to make and have the three c’s (coffee, cake and chocolate) at hand to help with a bad day, celebrate a good one or just satisfy your sweet tooth!
Ingredients – makes 12 muffins
For the Cupcakes:
- 120ml brewed coffee, at room temperature
Tip: brew the coffee 3 x as strong as you usually would. It needs to be pungent!
- 120ml whole milk
- 1 teaspoon vanilla extract
- 190g plain flour
- 30g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, at room temperature
- 100g caster sugar
- 100g light brown sugar
- 1 egg, at room temperature
For the coffee syrup:
- 200g sugar
- 150ml strong brewed coffee
For the Espresso Buttercream Frosting:
- 230g unsalted butter, at room temperature
- 290g icing sugar
- 1½ teaspoons vanilla extract
- some of your coffee syrup – I say some, this is because it’s totally to taste!
- Preheat the oven to 180C and line a standard-size muffin tin with paper cases.
- Make the Cupcakes: In a measuring jug, mix together the coffee, milk and vanilla extract; set aside.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a third bowl, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined.
- Add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
- Fill each muffin cup about two-thirds full with batter.
Tip: I use an ice cream scoop to do this, you get the perfect amount every time!
- Bake for 17 to 20 minutes.
- Make the syrup while the cakes bake: to make the syrup simply boil all the ingredients together until the mixture is the consistency of olive oil (is that a strange thing to compare it to?!) – the syrup will further thicken as it cools.
- When a toothpick inserted in the middle of a cupcake comes out clean they are baked. Prick a few small holes into each cake and spoon a teaspoon or so of syrup over each to soak in. Cool completely before frosting the cupcakes.
- Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
- Reduce the mixer speed to low and add the icing sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes.
- Add vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, now add the coffee syrup, bit by bit.
Tip: this is totally to taste, so after each bit you mix in taste the frosting and add more coffee syrup if needed! If it begins to thin the frosting out too much add some more icing sugar to thicken it… simple!
- Frost your cupcakes however you like! And Enjoy!