Baking is Love: toblerone & mocha cupcakes.

Cupcakes are always a perfect and beautiful way to welcome a great weekend! Who's agree with me??? :)

Never get enough of cupcakes, today I'm sharing with you my new favourite cupcakes to be enjoyed: Toblerone & Mocha Cupcakes!.

As you all know... Mocha cupcakes will let us enjoy both the flavours of chocolate and coffee together. They have a moist and smooth texture, just perfect anytime of the day. And after so long haven't bought Toblerone chocolate again, yesterday I did myself one. Toblerone is one of the most delicious chocolate in the world. Absolutely yummy! Why not using them for the decoration of my cupcakes today? :)

These cupcakes are indeed delicious, loving the combination of chocolate and coffee - definitely a great balance between light chocolate and a hint of creamy coffee. The Toblerone as topping may also be one great option to make these cupcakes taste more chocolatey and look more tempting in some ways! Wanna try? Here's one easy recipe to follow. Let's seize the weekend with delicious cupcakesss!

Making 12 normal-sized cupcakes.

For the mocha cupcakes:

Ingredients:

1 large egg, room temperature

120 ml milk, room temperature

113 grams (1 stick) unsalted butter, room temperature

1,5 teaspoons espresso powder

1/2 cups strong brewed coffee, room temperature

165 grams all-purpose flour

33 grams unsweetened cocoa powder

102,5 grams light brown sugar

100 grams granulated white sugar

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions:

1). Preheat oven to 350 degrees F (180 degrees C). Place oven rack in center of oven. Mix the espresso powder into the brewed coffee until dissolved, set aside to cool into room temperature.

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

3). 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.

4). In a measuring cup, combine the milk, brewed coffee mixture and vanilla extract. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5). Divide the batter evenly between the 12 baking cups. Bake for 16-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely before frosting the cupcakes.

For the buttercream frosting and assembling:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream

chopped Toblerone chocolate, for decoration

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine.
3). Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
4). Spoon into a piping bag and decorate the cupcakes.
5). At last (after all cupcakes have been perfectly frosted), topped them with chopped Toblerone chocolate or in any other way you fancy!.
6). Done and serve!.

Enjoy! Hope you guys loooove it!