Mochaccino Cupcakes!

Life has been busy… but never too busy for cupcakes! Mochaccino Cupcakes were our Sunday Dessert here! Combining a few of my favorite flavors, this recipe definitely satisfied my cupcake crazing. 😉 A delicious chocolate cupcakes topped with Caramel Latte icing and finished with Mini Chocolate chips for a sweet garnish! ♥ I hope you enjoy!

Yields 24 cupcakes

Cake

• 1 1/2 cups butter, softened
• 3 cups white sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
• 1 cup buttermilk
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt

Icing

Frosting

• 1 stick butter(softened)
• 4 oz cream cheese (softened)
• 1/2 cup caramel
• 2 tsp instant coffee
• 1 TBS vanilla extract
• 4-5 cups powder sugar
• Mini chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
4. While cooling, prepare frosting!
5. Dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
6. Once cupcakes are cooled, generously ice and sprinkle with mini chocolate chips.
7. ENJOY!!

“O taste and see that the Lord is good: blessed is the man that trusteth in him.
O fear the Lord, ye his saints: for there is no want to them that fear him.”
Psalm 34:8-9