Happy 2023! I hope this new year is fulfilled with better things for all of us. I have been MIA for the last 2 weeks of 2022 because the holidays hit in a different way to me. It was the first holidays that my dad was not at home, covid hit my mother’s caregiver and we were all afraid that my mom gets it, but thanks God that she did not. So, as you can understand my holidays were quiet at home with my husband and my dogs. I baked some cookies and made special dinner for Christmas and New Year’s Eve; we watched the ball dropped but that was “different” comparing to other years.

Also, I’m getting ready to travel to Peru sometime next month because we just sold my parents’ house, and we are in the process of buying a smaller place for my mom to live with her caregiver. I’ll be going to help with the move and to make it as smooth as possible for my mom due to her Alzheimer’s which has been progressing a little lately. I will be there for about a month or maybe more, and it will be exhausting for sure, but it is what it is, so I have to tough it up and keep going with this “special” journey with my parents.

My 40th birthday is next Saturday (January 14th) and really, I don’t have any special plans. I would have loved to maybe go on a trip with my husband or do something fun but because of everything going on I might just go to dinner or maybe brunch.

Before I forget, for my birthday this year, I’m asking for donations to Alzheimer’s Association. I’ve chosen this nonprofit because their mission means a lot to me, and I hope you’ll consider contributing as a way to celebrate with me. Every little bit will help me reach my goal. You can donate HERE.

Anyway, those are my updates and now it’s time to talk about my first recipe of 2023. Because my birthday is next week, I decided to create these cupcakes that have mocha flavor which is one of my favorites for sure. These mini cakes have chocolate and espresso, soft and fudgy. The frosting is a light and delicate chocolate espresso buttercream that is perfect for this kind of cupcakes.

Let’s start baking and if you would like to watch how I made these, don’t forget to visit on Instagram @pastry_tales

Yield about 12-14 regular size cupcakes

Ingredients

For the mocha cupcakes

3/4 cup all-purpose flour

1/2 cup dark unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, room temperature

1 cup white granulated sugar

1/3 cup vegetable or canola oil

2 teaspoons vanilla extract

1/2 milk (warm)

1 tablespoon espresso powder

For the mocha frosting

2 teaspoons espresso powder

2 teaspoons vanilla extract

2 tablespoons cocoa powder

2 cups powdered sugar, sifted

1/2 cup unsalted butter at room temperature

1-2 tablespoons milk (optional)

Directions

For the mocha cupcakes

For the cupcakes

*You can use a mixer or not. It is up to you. I used my mixer. But you can mix everything with a whisk or spatula in a very gently way.

1.- Preheat the oven to 350°F. Line your cupcake pan wit

h cupcake liners. Set aside.

2.- In a bowl sift flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3.-In a medium bowl, whisk the eggs and granulated sugar for a couple of minutes. Add in oil and vanilla and mix until combined.

4.- In a small bowl mix the warm milk and espresso powder. Set aside.

5.- Add in dry ingredients into the wet ingredient mixture. Mix in slow speed for about a minute. Finally, add in the warm milk + espresso powder mixture and keep mixing until everything is well combined. Do not overmix. The batter will be thin and that’s totally fine.

6.- Pour or spoon the batter into the liners. Fill only halfway. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

7.- Frost your cupcakes and add some sprinkles! You can use a piping bag like I did. I used Wilton 1 M tip.

Note:

These cupcakes can last for a few days (up to 4 days) . Just place it into a container with a lid. They do not need refrigeration.

For the mocha frosting

1.- In a small bowl mix espresso powder and vanilla. Mix. Set aside.

2.- In another bowl sift powdered sugar and cocoa powder. Set aside.

2.- In bowl and using an electric mixer, beat your butter for about 2 minutes. Then, add the espresso powder-vanilla mixture. Mix in medium high speed for 2 minutes.

4.- Add in the dry ingredients (powdered sugar+cocoa powder) and keep mixing for about 4 minutes.

5.- If the mixture is too dry, add one tablespoon of milk. You can add up to 2 tablespoons of milk. Mix in medium-high speed for about 4 minutes until light and fluffy.

Frost your cupcakes and enjoy!