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Mocha Cupcakes with Cinnamon Buttercream Frosting
So it snowed about 3 inches and it put a bit of a wrench in my Sunday baking. My refrigerator is pretty empty and I really need to do some grocery shopping. I was able to pull together this recipe without using any milk or buttermilk. Thank heavens for condensed milk. It always makes everything better anyway.
Mocha Cupcakes
3/4 cup butter
1 cup brown sugar
1/2 cup caster sugar*
3 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 tbsp coffee granules
1 can condensed milk
2 tsp vanilla extract
Preheat oven to 375 degrees.
Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time.
Whisk flour, baking soda, salt, cocoa and coffee granules together.
Mix the vanilla and condensed milk together in a small bowl.
Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well. Alternate till you end with the dry ingredients.
Line muffin tray with liners. Fill cups 2/3 full. Reduce oven heat to 345 degrees. This trick helps keep the moisture. Bake 25 to 30 minutes.
Let cool completely before icing.
*Caster sugar is a fine sugar. If you do not have any caster sugar, you can make your own by putting regular sugar in a food processor.
Cinnamon Buttercream Frosting
1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 to 4 tbsp condensed milk
1 tsp vanilla extract
1 tsp cinnamon
Place butter in large bowl and beat on low for 30 seconds. Add sugar about a cup at a time, beating on low between each addition. Add condensed milk, vanilla and cinnamon. Beat on medium for 1 minute. Blend in up to 1 tbsp of condensed milk if frosting is too thick.
So it snowed about 3 inches and it put a bit of a wrench in my Sunday baking. My refrigerator is pretty empty and I really need to do some grocery shopping. I was able to pull together this recipe without using any milk or buttermilk. Thank heavens for condensed milk. It always makes everything better anyway.
Mocha Cupcakes
3/4 cup butter
1 cup brown sugar
1/2 cup caster sugar*
3 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 tbsp coffee granules
1 can condensed milk
2 tsp vanilla extract
Preheat oven to 375 degrees.
Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time.
Whisk flour, baking soda, salt, cocoa and coffee granules together.
Mix the vanilla and condensed milk together in a small bowl.
Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well. Alternate till you end with the dry ingredients.
Line muffin tray with liners. Fill cups 2/3 full. Reduce oven heat to 345 degrees. This trick helps keep the moisture. Bake 25 to 30 minutes.
Let cool completely before icing.
*Caster sugar is a fine sugar. If you do not have any caster sugar, you can make your own by putting regular sugar in a food processor.
Cinnamon Buttercream Frosting
1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 to 4 tbsp condensed milk
1 tsp vanilla extract
1 tsp cinnamon
Place butter in large bowl and beat on low for 30 seconds. Add sugar about a cup at a time, beating on low between each addition. Add condensed milk, vanilla and cinnamon. Beat on medium for 1 minute. Blend in up to 1 tbsp of condensed milk if frosting is too thick.