Description
These chocolate cupcakes have a rich chocolate flavor and a perfect texture—not too moist, not too crumbly. Coffee adds a special depth to the taste. Topped with a vanilla buttercream frosting.
Ingredients
- FOR THE CUPCAKES:
- ¼ cups Unsalted Butter
- ½ cups Granulated Sugar
- ½ cups Brown Sugar
- 1 Egg
- ½ teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Cocoa Powder
- ½ cups Milk
- ½ cups Hot Coffee
- FOR THE FROSTING:
- 1 stick Butter
- 2 cups Powdered Sugar
- 2 Tablespoons Half-and-half
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Preparation
Preheat the oven to 350 F.
Put butter and sugars into a mixing bowl and cream them together using an electric a mixer for 1-2 minutes. Add the egg and vanilla and combine. In a separate bowl, combine flour, baking powder, salt, and cocoa powder. Add it into the butter mixture and mix on low setting. While the mixer is on low, pour in the milk and coffee; combine. If the batter is too runny, add a small amount more of flour. Be careful not to over-mix; turn off the mixer once the batter is smooth.
Use an ice cream scoop to fill a greased or lined cupcake pan. This recipe will make 12 cupcakes, so fill the tins accordingly. Bake for 15-18 minutes until an inserted toothpick inserted in the center comes out clean. Remove from pan and let them cool on a baking rack.
While cupcakes are cooling, beat the butter in a mixing bowl (I used a hand mixer). Add the powdered sugar one cup at a time, beating each cup in until it resembles frosting. Add half-and-half, vanilla, and salt, and then beat until the frosting is thick and creamy. Beat for a couple minutes, as it whips air into the frosting and creates a nice volume. Frost cupcakes as desired.
Adapted from Pinch of Yum.
