Brown Eyed Baker · by Michelle Lettrich★ 4.5 (513)
Mocha Cupcakes with Espresso Buttercream Frosting
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 5%
CARBS 38G47% OF CAL
2G FIBER29G SUGAR7G OTHER
FAT 18G52% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mocha cupcakes infused with coffee and topped with espresso buttercream frosting. Light on chocolate, bold in flavor. Great for coffee lovers.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ½ cup brewed coffee, at room temperature
- 1½ teaspoons espresso powder
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg (at room temperature)
- 1 cup unsalted butter, at room temperature
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 5%
CARBS 38G47% OF CAL
2G FIBER29G SUGAR7G OTHER
FAT 18G52% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 17m
- Sodium
- 87mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 26mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.