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Delicious Coffee Muffins with Mocha Buttercream Frosting –

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These coffee muffins with mocha buttercream frosting are the new trend across many coffee to go shops, cafeterias, pastry shops, and some restaurants in Europe.

They go perfectly with a cup of coffee or tea in the morning and seems like people are accepting this delicious autumn trend quickly. My friend Claudio gave me this recipe. And what can I say – homemade, intensive, chocolatey and smell like autumn – ideal breakfast! Try them:


Serving about 24 cupcakes

Ingredients:

For the muffins:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A pinch of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups sugar
  • 2 tablespoons instant espresso powder (or instant coffee)
  • ½ cup vegetable or canola oil
  • ¾ cup milk, room temperature
  • 2 eggs, room temperature
  • 1 cup strong brewed coffee, room temperature
  • 2 teaspoons vanilla extract

For the mocha buttercream:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3 ½ cups powdered sugar, sifted
  • ¼ cup of your favorite coffee, prepared and cooled to room temperature)
  • ¼ cup heavy cream
  • 1/2 tablespoon instant espresso powder
  • 2 tablespoons cocoa powder, plus some more for garnish

 

Instructions:

  • Preheat your oven to 350°F/180°C /Gas Mark 4. Line cupcake pan(s) with liners or grease with butter and flour.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon, sugar, and espresso powder.
  • In a large bowl, vigorously whisk the milk, oil, coffee, vanilla, and eggs together
  • Gradually add the flour mixture to the coffee mixture and combine. Don’t over mix.
  • Then, spread the batter among the liners.
  • Bake the muffins for around 25 to 30 minutes, or until a tester comes out clean.
  • Remove and allow them to completely cool. In the meantime, make the frosting.
  • Using an electric mixer, on low speed, cream the butter until light and fluffy. Gradually add the powdered sugar, increasing the speed to medium.
  • Combine together cream, cocoa powder, espresso, and coffee together, then apply to the frosting and whisk until fully incorporated.
  • To finish, frost and sprinkle some extra cocoa powder to garnish. Serve.
  • You can keep in the fridge for up to 5 days.

Enjoy!

Coffee Muffins with Mocha Buttercream Frosting

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