A Little Holiday Baking…

I literally went through 8 pounds of butter in a week. Lots of baking, but that is one of my favorite things about Christmas Time. A few days late I know, but here are a couple of my favorite things.

Mocha Cupcakes with Espresso Buttercream

Mocha Cupcakes – Recipe from Brown Eyed Baker

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 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

Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

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

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

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

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.


Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix espresso powder with vanilla until dissolved; set aside.

2. Whip butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce 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.

*Frost cupcakes and garnish as desired. I used chocolate shavings using my new Pampered Chef Garlic Cutter. (Yes I know, it is a garlic cutter. But I bought it with the only intent of using it for chocolate.)

Sugar Cookies


Your choice of Sugar Cookie Recipe. I love this one, cookies are soft, but dough can be rolled thin enough to hold cookie shape.

Royal Icing:

2 pounds confectioners sugar

1 cup water, plus more if needed

1/2 cup meringue powder ( I use Wilton)

Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 8 minutes. Icing should look like glue. Divide frosting and color. I use Wilton. Decorate Away. Cute and Delicious!

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