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:
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
- 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.