Description
Espresso infused chocolate cake topped with espresso buttercream.
Ingredients
- FOR THE CUPCAKES:
- 1 cup Granulated Sugar
- ¾ cups Plus 2 Tablespoons, All-purpose Flour
- 6 Tablespoons Unsweetened Cocoa Powder
- ¾ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 whole Large Egg, Room Temperature
- ½ cups Sour Cream, Room Temperature
- ¼ cups Canola Oil
- 1 Tablespoon Vanilla Extracct
- ½ cups Hot Strong Espresso
- FOR THE ESPRESSO BUTTERCREAM:
- 2 sticks Unsalted Butter, Softened
- 2 cups Powdered Sugar
- 1 Tablespoon Heavy Cream
- 3 Tablespoons Cooled Espresso
- FOR GARNISH:
- ¼ cups Crushed Whoppers Or Other Chocolate Candies
Preparation
To prepare cupcake, preheat oven to 350ºF. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the hot espresso, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15–18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low; beat until sugar incorporates with the butter. Add heavy cream and espresso, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream. Top with crushed candies.
