Mocha Cupcakes with Pecan Frosting

Makes 18

This recipe combines a deep, mocha-flavored cupcake with a rich and nutty pecan buttercream frosting. The cupcakes are soft, moist, and tender, with a velvety smooth frosting that’s light yet indulgent. Using decaf coffee ensures you can enjoy any time of day and serve to all ages.

2 cups sugar

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons coarse kosher salt

3/4 cup cocoa powder

3/4 cup vegetable oil

3/4 cup coffee or water, hot

2 large eggs

3/4 cup buttermilk

1 1/2 teaspoons vanilla extract

Preheat the oven to 350˚F. Line a muffin pan with cupcake cups.

In a medium bowl, whisk together sugar, flour, baking soda and salt.

In a large bowl, whisk together cocoa, oil, and coffee (or hot water) until cocoa is dissolved. Whisk in buttermilk, eggs, and vanilla. Add dry ingredients to the cocoa mixture and fold together with a rubber spatula just until combined.

Divide the batter evenly among the cupcake cups, filling each about ¾ full. Bake in the preheated oven until cupcakes have puffed and a cake tester inserted in the center comes out clean, about 20 minutes. Let cool completely before frosting.

Pecan Buttercream Frosting

Makes 2 ½ cups

To make pecan butter, add toasted and cooled pecans to the bowl of a food processor. Process until completely smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as necessary. 2 cups of toasted pecans should yield about 1 scant cup pecan butter, which will keep for up to two weeks in the refrigerator.

4 ounces (1 stick) unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

pinch coarse kosher salt

1/3 cup pecan butter, see note

Using an electric mixer, cream together butter, cream cheese, vanilla, and salt until smooth. Add powdered sugar and mix again on medium-high speed until light and fluffy, about 2 minutes. Add pecan butter and mix again until light and fluffy, about 1-2 minutes longer.

Prep Time: 30 minutes

Cook Time: 30 minutes