Chocolate cupcakes are one of my favorite things to bake. For my friend Megan's birthday, I knew I wanted to make cupcakes and a unique frosting. She's a frosting fanatic and a big coffee fan. I decided to go with espresso frosting and it paired very well with chocolate cupcakes.
Ingredients:
Cupcake:
3/4 cup flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/3 cup canola oil
2 teaspoons vanilla
1/2 cup buttermilk*, at room temperature
Frosting:
1 1/2 sticks butter, at room temperature
1 teaspoon vanilla
1 teaspoon espresso powder
2 cups powdered sugar
2-3 tablespoons cream
*Note: To substitute buttermilk, pour 1 tablespoon white vinegar in a measuring cup and fill milk up to 1/2 cup line. Stir and let sit for 5-10 minutes to curdle.
Preparation:
1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners. This makes 18 cupcakes.
2. To make cupcakes, sift flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
3. Mix eggs, oil, vanilla, sugar, brown sugar, and buttermilk together. Gradually add dry ingredients.
4. Fill cupcakes liners HALF full. This is important to not overfill.
5. Bake cupcakes for 15-17 minutes. These overbake quickly, so watch closely. Set aside to cool.
6. To make the frosting, dissolve espresso powder in vanilla.
7. Cream butter. Gradually add powdered sugar. Add vanilla mixture.
8. Once combined, add cream a little a time until frosting is the desired consistency. Frosting is best used at room temperature.
9. Frost cupcakes!
Ingredients:
Cupcake:
3/4 cup flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/3 cup canola oil
2 teaspoons vanilla
1/2 cup buttermilk*, at room temperature
Frosting:
1 1/2 sticks butter, at room temperature
1 teaspoon vanilla
1 teaspoon espresso powder
2 cups powdered sugar
2-3 tablespoons cream
*Note: To substitute buttermilk, pour 1 tablespoon white vinegar in a measuring cup and fill milk up to 1/2 cup line. Stir and let sit for 5-10 minutes to curdle.
Preparation:
1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners. This makes 18 cupcakes.
2. To make cupcakes, sift flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
3. Mix eggs, oil, vanilla, sugar, brown sugar, and buttermilk together. Gradually add dry ingredients.
4. Fill cupcakes liners HALF full. This is important to not overfill.
5. Bake cupcakes for 15-17 minutes. These overbake quickly, so watch closely. Set aside to cool.
6. To make the frosting, dissolve espresso powder in vanilla.
7. Cream butter. Gradually add powdered sugar. Add vanilla mixture.
8. Once combined, add cream a little a time until frosting is the desired consistency. Frosting is best used at room temperature.
9. Frost cupcakes!