Summer’s Sweet Coffee Break

by Danielle Fletcher

{Sweet Tooth Monday} Summer Sweet Coffee Break

Happy Monday! It’s the beginning of the work week and we’re serving up some yummy sugar sweets that will turn your boring Monday coffee break into a Summer Sweet Coffee Break . During the muggy dog days of summer, I love to drink iced coffee drinks and the Iced Mocha Swirl is one of my favorites. Not only is it easy to mix up, it’s very refreshing. Simply pour coffee over ice, mix in a little vanilla syrup and drizzle with some chocolate syrup, and you’re done.  And if you’re wondering what little sweet treat pairs great with your iced mocha swirl – I’ve got an easy answer – Chocolate Espresso Cupcakes with Mocha Buttercream Frosting! With these cupcakes, you’re going to get a mouthful of pure chocolate decadence, seriously.

Here’s the recipes.

{Sweet Tooth Monday} Summer Sweet Coffee Break

Mocha Cupcakes

Happy Monday! It’s the beginning of the work week and we’re serving up some yummy sugar sweets that will turn your boring Monday coffee break into a Summer Sweet Coffee Break… The Sweet Side Summer’s Sweet Coffee Break European Print
Serves: 12 Cupcakes Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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
  • 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

Instructions

1. 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.

 

Enjoy your coffee break.

celebrate life in style…

 

 

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