These cupcakes are as good as they look. They are moist, full of chocolate, coffee deliciousness.
The buttercream?
Amazing.
Soft.
Fluffy.
You know what the secret is to an amazing buttercream frosting?
The beating.
Yes. You beat the crap out of it. For 7 minutes I let my paddle attachment to my mixer beat the heck out of my butter and the results were nothing short of amazing. Soft, delicious frosting that you could eat as a meal.
You have to try this recipe. It’s a show stopper…
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| loaded with chocolate, espresso, and mini chocolate chips |
PRINT MEIngredients:
yields: 12 cupcakes. I of course double recipes so I can freeze for later. But this recipe is for a dozen.
1 1/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk
1/2 cup strong brewed coffee
1 1/2 tsp. espresso powder
1 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature.
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 bag of mini semi-sweet chocolate chips
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| my Silpada jewelry friend loved my cupcakes |
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| I loved serving them… |
Directions:
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, salt and chocolate chips.
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. In a measuring cup, combine the 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 for 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 1/2 tsp. vanilla
1 1/2 tsp. tsp. espresso powder
Mix the espresso powder tint the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5-7 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer 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.
To make the swirls on the cupcakes, I used a 1M decorating tip.
**adapted from Browneyedbaker
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