Chocolate Almond Cupcakes With Mocha Buttercream have delicious tones of almond and chocolate, boosted by the richness of espresso. Made especially for those who love a nutty, chocolaty combo. Chocolate Almond Cupcakes With Mocha Buttercream are perfect for parties, as a weekend treat, or anytime you crave a rich, dense, delicious cupcake.
Just when you think you’ve tried every cupcake flavor around, along comes almond butter and mocha – and the flavor combo does not disappoint! The cupcakes have a moist, dense crumb with a hint of cocoa, nuttiness and vanilla. Topped with a luxuriously rich mocha buttercream frosting, these cupcakes are divine.
How to Make the Perfect Batch of Chocolate Almond Cupcakes
So easy to make, you’ll love this Chocolate Almond Cupcakes With Mocha Buttercream recipe. Get started with a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Mixing Spoon. Scoop batter into a lined GoodCook Nonstick 12 Cup Muffin Pan with a GoodCook Stainless Steel Ice Cream Scooper, perfect for making round-topped cupcakes. Bake and cool cupcakes, then frost with a GoodCook Touch Spatula Spreader. Now you’re on your way to a batch of delicious cupcakes!
Bake & Share
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Chocolate Almond Cupcakes With Mocha Buttercream
Delicious tones of almond and chocolate boosted by the richness of espresso.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- 1 1/2 Tablespoon prepared coffee
- 1/2 teaspoon espresso powder
- 1 1/2 Tablespoon milk
- 1 teaspoon almond extract
- 1/2 cup All Purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 3 Tablespoons unsalted butter
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1 medium egg
- 1/3 cup unsalted butter
- 1/2 teaspoon almond extract
- 3/4 cup powdered sugar
- 1/2 teaspoon espresso
- 1-2 Tablespoon milk
Preheat oven to 350°F. Put liners in cupcake tin.
In a measuring cup mix coffee and espresso until it is completely dissolved. Add in the milk and almond flavoring, set aside.
In a medium bowl, whisk together, flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a stand mixer, cream the butter and both sugars. Mix for 3 minutes until fluffy. Scrape down the sides of the bowl, and the egg and mix until smooth.
In three additions, alternating the flour and coffee mixtures, add to the butter, start and end with the flour. Do not over mix. Fill liners ⅔ full.
Bake for 12-15 minutes. Remove from oven and let cool for 1 minute. Remove cakes to a wire rack to cool completely.
Frosting: Mix the espresso in milk until dissolved.
Cream the butter in a stand mixer until smooth and no lumps are present. Add the sugar, almond, and milk mixture. Mix until smooth. Frost and enjoy.