Mocha Cupcake with Italian Meringue Coffee Frosting

The end of Summer is near. Thank God! If I have to go another month with my kids 24/7, I don't think I'm going to make it. This August both kids will be in school and I am super excited for the few hours of quiet when they are away. While I am counting down the days when school starts again, I'm spending the remaining few days of summer vacation with them, testing and baking various cupcake recipes. When I say baking with my kids, I mean them licking the spatulas and bowls clean, and leaving a bigger mess for me to clean. Fun times.

Mocha/Coffee Cupcake with Swiss Meringue Coffee Frosting

Coffee/Mocha Cupcake with Swiss Meringue Coffee Frosting

Coffee/Mocha Cupcake Recipe

(makes 12-15 standard size cupcakes)

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1/2 cup hot strong brewed coffee
4 tablespoons unsalted butter
1 cup plus 1 tablespoon granulated white sugar
2 large eggs at room temperature
2 large egg yolks at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup whole milk

Instructions

Preheat oven to 350 Fahrenheit.
Whisk together flour, salt, baking soda, and cocoa powder. Set aside.
Dissolve the espresso powder in the hot coffee. Set aside.
Using a mixer, cream together butter and sugar until light and fluffy. Mix in eggs and egg yolks one at a time. Then mix in oil, vanilla extract, sour cream, milk and coffee mixture until just combined.
Add dry ingredients to wet ingredients a little at a time.
Fill cupcake liners 3/4 full and bake for 20-25 minutes when an inserted toothpick at the center comes out clean.
Let the cupcakes cool completely before frosting.

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