Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes with Espresso Buttercream Frosting

You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream. I’ve been trying a new method for making buttercream for cupcakes, and I think you’re going to love it as much as I do. It involves lots of whipping of the butter, and then really whipping the finished buttercream. It gives the frosting a very smooth texture and it melts in your mouth. And as always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl.

Mocha Cupcakes with Espresso Buttercream Frosting

Now, back to my baking disaster (sort of) for a moment. I wanted to share a recipe resource with all of you in the event that you don’t know about it yet. There is a custom Google search engine called Food Blog Search, built and maintained by Elise from Simply Recipes and Kayln of Kayln’s Kitchen, which pulls search results from over 2,000 hand-selected food blogs. It’s typically my first stop when I’m searching for inspiration for a specific recipe. While I absolutely adore my cookbook collection and find many wonderful recipes among their pages, I know that any recipe I find on a fellow blogger’s site will have been tested and reviewed, with honest feedback. That is invaluable information when undertaking something in the kitchen! Stopping there first instead of my cookbook shelf may have saved me from an oven of overflowing batter. In fact, I think you should bake these cupcakes, then mosy on over to your computer and eat the cupcake while testing out the Food Blog Search.

If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting! And everyday is a good day for Dark Chocolate Cupcakes with Peanut Butter Frosting.

One year ago: Pistachio Nut Ice Cream
Two years ago: Panzanella Salad
Three years ago: Samoas Brownies

Mocha Cupcakes with Espresso Buttercream Frosting

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 17 to 20 minutes

Total Time: 1 hour

Coffee-infused chocolate cupcakes topped with espresso-spiked buttercream frosting.

Ingredients:

For the Cupcakes:
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

Directions:

1. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

6. To make the Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.

7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

(Cupcake recipe adapted from My Baking Addiction)

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428 Responses to “Mocha Cupcakes with Espresso Buttercream Frosting”

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  1. Izzah on August 26, 2010 at 11:12 pm

    do you have recipe for chocolate moist cake?

    Reply

  2. LeeAt on August 28, 2010 at 6:17 am

    Hi there (:
    can I freeze the frosted cupcakes?
    I know that you can freeze the unfrosted cupcake and I don’t see any reason why can’t I freeze the buttercream on top of them, but I want your advice…

    Have a great day!
    LeeAt.

    Reply

  3. Ashley on August 28, 2010 at 11:07 am

    Delicious recipe and thanks for the comment our blog! I brought these into work and they were devoured within an hour (at 9am!). I even received a couple comments along the lines of “this was the best frosting I’ve ever had in my life.” Clearly, you can’t go wrong with buttercream. Anyhow, I do have a question for you. As you may have noticed, I used brewed espresso in the cake & frosting instead of espresso powder. I initially tried the espresso powder, but had a difficult time getting it to dissolve in the coffee and vanilla. Any tips? What kind of espresso powder did you use? I think the brewed espresso was excellent and serves as an adequate substitute, but I was just curious about your methods ;P. Thanks! And these are so lovely by the way. Great job!

    Reply

  4. Rebecca on August 28, 2010 at 1:19 pm

    Hi

    Just wanted to say that I made these, and they’re as gorgeous as they look! :D

    I’ve posted the recipe on my blog (and linked black!) with UK weight & measure conversions, so if any wants them please feel free to pop over and have a look! Just click my name above, it’ll take you straight there :)
    My decorating and photos aren’t so good as here though… *blush*

    Thanks for posting the recipe!!
    xxx

    Reply

  5. Tanya on August 31, 2010 at 1:05 pm

    Just got through baking these (I ended up with 15 hee hee) and I haven’t even started frosting them because I just had to come tell you how amazing these are!!! I had my ‘sample’ and WOW! The frosting is out of this world!!! Next time I think I’ll put chocolate chips in the batter ;-) Thank you so much for the fantastic recipe!!!

    Reply

  6. Shelly on September 11, 2010 at 8:41 am

    I made these for the Lijit Crew, who are big fans of caffeine and sugar, and received rave reviews! I have never been so happy with the texture and level of moisture in a from-scratch cupcake before. And the frosting…oh my gosh…I too have been working on buttercream techniques and am now amazed that it gets better and better every time. I was afraid it would deflate by the middle of the day, but all was well. I also thought chocolate chips would make a nice addition to the batter, and maybe a few sprinkled on top for those of us that don’t have a 1M tip. Thanks for another amazing recipe Michelle!

    Reply

    • Michelle on September 13th, 2010 at 10:09 pm

      Shelly, Thrilled to hear that so many of you loved these! I agree – the frosting is definitely the star (although, isn’t it always?!)!

      Reply

      • Erika on May 14th, 2012 at 12:50 pm

        Mine were not moist. They turned out light, dry and crumbly. I’ve tried them twice now, double checking measurements and freshness of ingredients. The second time I tried making them I also cut down on the baking time. Not sure what I am doing wrong.

        Reply

  7. Joselyn on September 25, 2010 at 1:43 pm

    What could be better than the taste of chocolate and coffee?!! These are sooooo delicious! I just made them, and they truly are to die for!!! As an ameteur baker, I’m actually quite proud of myself for not messing them up. LOL These cupcakes are super moist, I’m almost having a hard time believing that I actually baked them! Thanks so much for posting this awesome recipe!! I will definitely be baking these for my nephews upcoming birthday party :-)

    Reply

    • Michelle on September 28th, 2010 at 6:56 pm

      Joselyn, Awesome to hear about your recipe success with these cupcakes! Happy early birthday to your nephew!

      Reply

  8. seagirl on September 30, 2010 at 12:34 pm

    Yum! These cupcakes are delicious! I didn’t get much of the coffee flavor – and I even used full strength espresso instead of coffee! – so I might increase it next time, but they were sooo moist and perfect with the frosting! On the frosting, I added some Kahlua and alot more espresso powder and it was SOOO good, perfect combination!

    Reply

    • Michelle on October 1st, 2010 at 1:48 pm

      Oooh seagirl, LOVE the addition of Kahlua, totally doing that the next time I make these! Thanks for stopping back to share your review!

      Reply

      • Susan on August 23rd, 2012 at 5:00 pm

        I used Kahlua after finding myself short of vanilla at the end of a week with a house full of guests (and lots of baking for everyone). It really enhanced the creaminess of the frosting and it smelled heavenly. Great addition!

        Reply

  9. Nadia on October 17, 2010 at 9:49 pm

    Hey! i was wondering if i wanted to use fat free milk instead of whole milk, would it change any of the other measurements? Thanks!! :)

    Reply

    • Michelle on October 18th, 2010 at 11:04 pm

      Hi Nadia, No, you could use fat-free milk and keep everything else as-is. Enjoy the cupcakes!

      Reply

  10. NY Baker on October 20, 2010 at 3:16 pm

    I have a once a month bake sale to benefit the Activities Department of the local nursing home, and I made these for my most recent sale. They literally flew off the table! The combination of chocolate and coffee is heavenly – thanks, Michelle, for this and all the other fabulous recipes you post. Your site is #1 in my baking bookmarks!

    Reply

    • Michelle on October 24th, 2010 at 6:31 pm

      Aw, thank you so much, you’re so sweet! Glad these were such a huge hit at the bake sale and helped to raise money for a great cause!

      Reply

  11. Ang on October 28, 2010 at 9:56 am

    Ok… So I know this wasn’t necessarily a recent post, but I just have to tell you… I made these twice in the past week – once for a party and once for my coworkers (who don’t necessarily deserve them). They were a HUGE hit. I was almost mauled by a bunch of unruly social workers when I walked into the office with them. One person actually described them as a “party in my mouth.” AWESOME recipe (as usual). Great balance of flavors. They’ve been given an office-full of thumbs up!

    Reply

    • Michelle on October 30th, 2010 at 7:20 pm

      Yay! So glad these were a big hit! Thanks for sharing!

      Reply

  12. Rhonda on November 5, 2010 at 10:16 am

    I love coffee and cupcakes. I can’t wait to try this recipe. Thanks for sharing.

    Reply

  13. kristen on November 23, 2010 at 10:23 pm

    i love you!! i made these, as well as your vanilla/vanilla…OH MY GOD! they are both amazing…i had never made a cupcake completely from scratch and and after tonight, i will never buy boxed mix again! i know these will both be a hit at thanksgiving

    Reply

    • Michelle on November 24th, 2010 at 8:19 am

      Woohoo! So glad you loved both of the cupcakes!

      Reply

  14. Merlot on December 2, 2010 at 2:08 pm

    I love these cupcakes!! They are moist and have a wonderful coffee flavor in both the cupcakes and frosting! I got rave reviews the first time i made them and i am going to make them again tonight! Thanks for the recipe!

    Reply

    • Michelle on December 6th, 2010 at 11:35 pm

      You are welcome! Glad they were such a hit!

      Reply

  15. Beth on January 17, 2011 at 6:33 pm

    I just made these for the 4th time and EVERYONE has raved about them. As everyone else has said, the frosting is to.die.for! I have sent many of my friends to your site, because frankly, your recipes never disappoint! Thanks Michelle! Keep ‘em coming :)

    Reply

  16. Kimberly Temple on January 23, 2011 at 6:34 am

    Oh they just look wonderful! I usually don’t have much luck with my frostings, they never really turn out that well. Luckily, my Mum, brother, and Grandpa don’t care and are very happy to be the guinea pigs in my baking adventures. Your frostings sounds so simple and delicious that I definitely need to make some cupcakes tomorrow. :D Hopefully they turn out right, unlike the grainy-ness my frosting usually takes on. I really want one of these cupcakes, lol. They look scrumptious!

    Reply

  17. Sarah on February 3, 2011 at 11:13 pm

    I want to use this frosting recipe for a 3 layer 8″ cake. Will the recipe be enough for the filling and covering or should i double it?
    thanks

    Reply

    • Michelle on February 14th, 2011 at 9:27 pm

      Hi Sarah, I would actually probably triple this recipe if you are using it for filling too. Enjoy!

      Reply

  18. Tiffany on February 5, 2011 at 2:23 am

    A-MAZING!! The cupcake had a great texture and was not too sweet or dense like other recipes I’ve tried. The color combo with the light frosting and dark cake was gorgeous! I used hazelnut-flavored coffee and it tasted awesome! I’m so glad I found this wonderful website! Can’t wait to try more recipes and ideas!

    Reply

  19. Lily on February 16, 2011 at 12:47 pm

    Looks amazing, going to make them now! :)

    Reply

  20. Christine on February 22, 2011 at 9:28 pm

    Hi looks yummy! Question: what # tip do you use for frosting the cupcakes? They look so PERFECT and i have been looking for that perfect tip

    Reply

    • Michelle on February 22nd, 2011 at 9:35 pm

      I use a Wilton 1M tip.

      Reply

  21. Jen on February 23, 2011 at 8:58 am

    Made these for loved ones on Valentine’s Day and they definitely loved me back!! YUMMY! Thanks.

    Reply

  22. sue on March 3, 2011 at 10:02 pm

    I know you said you use wilton 1 tip…but your frosting looks like it is more of a soft falling ribbon instead of the usual swirls. Have you any suggestions what you did to obtain that look?…..thanks

    Reply

    • Michelle on March 4th, 2011 at 10:55 am

      Hi Sue, I really did just swirl it around the cupcake; I suppose on the one that looks like ribbons I may have lifted the tip up a little high and let it “fall” instead of guiding it as closely, if that makes sense.

      Reply

  23. Jen on March 8, 2011 at 6:59 pm

    Thanks for the awesome recipe. I turned mine into cake balls and they were a hit.

    Reply

  24. Wednesay on March 9, 2011 at 7:13 pm

    Hi just stumbled to your website, was actually looking for a butternut squash soup recipe and thanks to my sweet tooth started looking at your cupcakes. Being a coffee addict I LOVE the mocha cupcakes, they look so elegant and delicious.
    Forgive me if its an obvious answer but I just wanted to ask which shape/size you use to pipe the icing on the cupcakes?

    Reply

    • Michelle on March 9th, 2011 at 9:07 pm

      I use a Wilton 1M decorating tip. Enjoy! :)

      Reply

  25. amy on March 20, 2011 at 2:22 pm

    these look so elegant. i am going to make these really soon and im sure they will taste as good as they look!

    Reply

  26. Stasia on March 20, 2011 at 9:03 pm

    Wow…Iam making these!!Which brand if espresso did you use? Maybe a dumb question! Thanks in advance;)

    Reply

    • Michelle on March 21st, 2011 at 12:11 am

      Hi Stasia, I use Medaglia D’oro espresso powder (I buy it at a local Italian market but have seen it at the regular grocery store a few times).

      Reply

      • nancy on July 11th, 2012 at 12:09 am

        I found that brand but it says “instant espresso coffee” is that the same??

        Reply

        • Michelle on July 24th, 2012 at 11:58 am

          Yes, that’s the same.

          Reply

  27. Alyssa on March 27, 2011 at 7:44 pm

    Wow, this recipe is perfect! I love the texture, smell and taste! I did a bit of research to find the perfect recipe and decided on this one, and I’m glad I don’t have to look any further :) Thanks! I posted the recipe and photos of my cupcakes on my blog (http://woodlanddreams.net/2011/03/27/i-bake-mocha-espresso-cupcakes/)

    PS, for anyone asking – Williams-Sonoma carries a nice big bottle of espresso powder (in their baking section). I didn’t waste time looking at the local grocery stores.

    Reply

  28. jubileec3 on April 10, 2011 at 9:58 pm

    these cupcakes look amazing!! =) i’m attempting to try and make these for a party (double the recipe and make it into a 2 layered cake!) hope it turns out, i can’t wait to make them!! thanks so much for the recipe :)

    Reply

  29. Kat on April 11, 2011 at 2:02 pm

    These look so good, but I can’t seem to find espresso powder anywhere. Can I substitute it with instant coffee granules instead? But I was thinking that it would probably not dissolve well in the frosting since it’s more grainy. Any suggestions? Thanks! :)

    Reply

    • Michelle on April 11th, 2011 at 4:33 pm

      Hi Kat, Have you checked Italian groceries? If not, you could also purchase online (Amazon or King Arthur Flour). I have never used instant coffee as a substitute so I can’t say for sure what types of results you’d get.

      Reply

    • Sandra on December 23rd, 2011 at 3:35 pm

      You can also use a brand of instant coffee called Cafe Bustelo. It is espresso in instant form. I first found it living in Germany and then when I came to the states I found it in Wal-Mart.

      Reply

  30. Michelle on April 14, 2011 at 1:23 am

    I love these cupcakes. where should i leave the extra cupcakes, are they okay in room temperature or should i refrigerate them? I don’t want them to melt.

    Reply

    • Michelle on April 14th, 2011 at 10:04 am

      Hi Michelle, Room temperature is just fine as long as it’s around 70 degrees. If you live somewhere warm and don’t use air conditioning, you will definitely want to refrigerate.

      Reply

  31. Holly on May 4, 2011 at 9:57 am

    Hi Michelle,

    Just wanted to let you know I made these and your red velvet cupcakes for my daughters’ school’s Teacher Appreciation Week. The leftovers came into my office for sampling, and they received very high marks. Thanks for the wonderful blog and the great recipes. My frosting isn’t nearly as lovely as yours, but it’s still layered high with love.

    Reply

  32. K.ann on May 16, 2011 at 8:56 pm

    I have to say, this recipe has yet to fail me. At first, I was shocked at the frosting composition and made half recipes of it. Now, I actually have the 1M tip and understand why you made so much, though I do suggest a 3/4 recipe. Still, I cannot deny that this is the BEST cupcake recipe I’ve ever tried. I look forward to baking more of your recipes :)

    Reply

  33. Dorothy on May 20, 2011 at 9:52 pm

    I’m sorry if you already answered this but I want to make this into 2-8″ round cake pans. Will the batter for 12 cupcakes be enough? Or do you suggest doubleing the recipe? Thank you so much – they are delicious! I have made them countless times and the frosting never fails.

    Reply

    • Michelle on May 20th, 2011 at 10:47 pm

      Hi Dorothy, for two 8″ round cakes you would want to double the recipe. Enjoy! :)

      Reply

  34. reena on May 31, 2011 at 5:25 am

    Tried your recipe and it came out superb!. thank you!!!!!

    Reply

  35. Alisha on June 4, 2011 at 1:41 pm

    i really want to make this beautiful cupcakes, but i don’t have any espresso powder? any ideas on what i can use to substitute? please reply :)

    Reply

    • Michelle on June 6th, 2011 at 3:41 pm

      Hi Alisha, If you can’t find espresso powder, I would use instant coffee granules (you need something that will dissolve easily). Enjoy the cupcakes!

      Reply

  36. BK on June 15, 2011 at 2:58 pm

    I MADE THESE CUPCAKES WHICH WERE TERRIFIC BUT WOULDN’T HOLD TOGETHER IF I ADD 1 MORE EGG TO THE RECEIPE WOULD THAT SOLVE THE PROBLEM.
    THE FROSTING WAS WONDERFULL WONDERFUL NOT TO SWEET.
    COULD I ADD 1 TEASPOON OF CORNSYRUP TO STABILIZE THE FROSTING.
    THANKS FOR YOUR WEBSITE.
    BK

    Reply

    • Michelle on June 16th, 2011 at 2:05 pm

      Hi BK, Not sure what you mean that they wouldn’t hold together? Did the crumble when you tried to eat them? If you didn’t alter the ingredients at all I’m not sure what could have caused this, other than overbaking and causing them to be dry and crumbly. As far as the frosting goes, are you finding it to be too soft? If so, I would add more powdered sugar to stiffen it up a bit. I don’t really like adding corn syrup unless it’s absolutely necessary.

      Reply

      • BK on June 17th, 2011 at 10:06 pm

        THANKS FOR THE REPLY.
        THE CUPCAKE WAS VERY LIGHT AND CRUMBLY.
        HOW MANY OZ IN A CUP OF FLOUR I MIGHT HAVE USED TO MUCH.
        CAN I ADD ANOTHER EGG TO STABILIZE IT UP.
        I MADE YOUR MARGARITA CUPCAKES THEY WERE PERFECT THE PAPERS PEELED AWAY PERFECTLY. REALLY GOOD.
        THANKS AGAIN

        Reply

        • Michelle on June 19th, 2011 at 12:28 pm

          There is 4.5 ounces in one cup of all-purpose flour.

          Reply

  37. BK on June 20, 2011 at 2:13 pm

    hi can i add another egg to this receipe to make it stronger?
    thanks
    bk

    Reply

    • Michelle on June 20th, 2011 at 3:05 pm

      I’m not sure what you mean by “stronger”. I personally would not add another egg because it could cause the cupcakes to be extra dense, and with the ingredients the way they are result in a fluffy, moist cupcake.

      Reply

  38. June on June 29, 2011 at 1:17 am

    I made these tonight with a slight tweak. Instead of the vanilla extract in the cake I added coconut, and then sprinkled toasted coconut on top. The icing by the was is DEVINE! OMG I could eat a bowl of it. Anyways, my kids declared them “Heaven” so I’d say that’s a success. Thanks for sharing your recipe :)

    Reply

  39. Genevieve on June 29, 2011 at 7:55 pm

    OMG!!! These were to DIE for! I had been eying these for a while, I made them for my mom’s b-day. She ADORED them! Thanks for the recipe. The way the butter is whipped makes this icing really light. Yum, yum, yum!!!

    Reply

  40. Kaity on June 30, 2011 at 12:16 pm

    I’m super excited that I found this website. Your recipes are AWESOME.

    Reply

  41. Allie on July 3, 2011 at 8:34 pm

    Hi Michelle,
    I really was disappointed in the cake portion of this cupcake. I found it extremely dry, however I do not know why b/c everyone else said it was perfectly moist. I ate it with a fork, and it fell apart on every bite. I completed the hunt for a perfect chocolate cupcake recipe, it is said to be the one Georgetown Cupcake uses (doubtfully). Here’s the link if anyone wants it. http://www.cbs.com/daytime/the_talk/blog/?id=55436
    Allie(:

    Reply

  42. Kathy on July 22, 2011 at 9:46 am

    Your cupcakes & espresso frosting are SO delicious. Thank you for sharing it with us. =) I could literally just eat the batter. These are also great after being chilled overnight in the fridge. I made them to include in a care package for my friend studying for CPA exams; I am sure these will lift her up. Thanks again, I’ll be making them again soon!

    Reply

  43. Melissa on July 24, 2011 at 6:01 pm

    This recipe is so yummy. I tried it out yesterday and my family loved it! The frosting is so tasty and the cake was so moist. Thank you for sharing your recipe! I will definitely be making these again!

    Reply

  44. Brittany on July 28, 2011 at 8:48 pm

    So I made these tonight and the flavor is fantastic, especially the frosting. However I made mini cupcakes and they came out dry. I dont normally have this problem, but I dont normally make mini’s. I baked them on 325 for 15 minutes instead of what you listed above. Any advice on how to make sure they come out moist.

    Reply

    • Michelle on July 28th, 2011 at 9:21 pm

      Hi Brittany, Sometimes mini versions can bake up in as little as 8 minutes; my guess would be that these may have been over-baked.

      Reply

    • Sandra on October 14th, 2012 at 7:30 pm

      I bake the mini versions and only leave them in for 7 minutes.

      Reply

  45. Emma on August 2, 2011 at 11:47 pm

    I’m a follower of your blog all the way from New Zealand, just whipped these cupcakes up from your recipe this afternoon and felt I must commend you on a fantastic recipe. The cupcake was light and fluffy and the buttercream soft and airy, I will most definitely be making these again!

    Reply

  46. Lisa on August 9, 2011 at 7:12 pm

    I made these cupcakes yesterday and they are delicious and just as moist today. The only problem is the recipe only makes 12 cupcakes and that’s not enough to share. Can you double the recipe to make 24 instead?

    Reply

    • Michelle on August 9th, 2011 at 7:30 pm

      Yes, you can definitely double the recipe!

      Reply

  47. Yesenia on August 11, 2011 at 4:01 pm

    Hi, I was trying them actually right now and I am wondering if the brewed coffee is mixed with water or just mix the expresso no water needed? I’m so confused? Thanks

    Reply

    • Michelle on August 11th, 2011 at 4:05 pm

      Nope, no water! Just mix the espresso with the brewed coffee!

      Reply

  48. Sapphire on August 14, 2011 at 9:40 pm

    How do you do the frosting like that it looks amazing!

    Reply

    • Michelle on August 14th, 2011 at 10:47 pm

      I am actually working on a little video tutorial to demonstrate, this is one of the most frequently asked questions I get. Stay tuned!

      Reply

  49. Francesca on August 17, 2011 at 4:37 pm

    I just made this frosting but increased the vanilla and espresso to two tsp each (for a friend who luuuurves coffee flavored sweets), and it was PERFECT! aaaand…it was my first time ever making buttercream! this recipe is keeper- silky, sweet, and with a great coffee kick. easy, too. thanks :)

    Reply

  50. sue griffore on August 20, 2011 at 2:18 pm

    Help! I have just taken my first batch out of the oven. The centers are sinking.
    Any thoughts? I do check my oven temp frequently..it is ok. Have I over/under beat?? I want to do a second batch right away, but would like to know what I should change…Thanks…..sue

    Reply

    • Michelle on August 21st, 2011 at 4:18 pm

      Hi Sue, Usually sinking in the middle indicates that the center isn’t quite baked the whole way through yet.

      Reply

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