Sarah B.'s Coffee-Cake-Chocolate Cupcakes
I was invited to a gal's night out event tonight so I made some cupcakes to take at the request of the hostess... I just invented them and they are SO good! Here's the recipe below.
How To:
Preheat oven to 375 degrees. Line muffin tin with your choice of cupcake liner.
Cream together 1 stick of real butter with 1 cup granulated sugar (I used a Kitchenaid mixer).
Slowly add 2 eggs while still mixing.
Turn off mixer and add 1 1/2 cups unbleached flour, 2 tsp. baking powder, 1/2 tsp. salt.
Turn mixer on low to start incorporating dry ingredients. Add 1/2 cup milk and 1 tsp. vanilla.
Turn to high and whisk the mixture up till it's kind of fluffy.
This is where you can get creative, or you can go with lovely vanilla cupcakes.
I added a concoction of 1/2 cup hot water + 2 tsp. espresso powder + 1/2 cup cocoa powder.
I mixed this into a thin paste and added it to my batter. You can add more or less of the coffee/cocoa.
Spoon into lined muffin tins. Pop in the oven for about 20-25 minutes depending on your oven.
Coffee Icing:
Follow directions on Powdered Sugar back for buttercream frosting. Add 2 tsp. dried espresso powder to 1/4 cup hot water. Add this to your recipe. I also added some chocolate syrup till I got the flavor I wanted...you can too.
Decorated as you choose. I used little malted balls in the shape of robin's eggs. I could've made the frosting a nest shape, but was in a rush. Everyone loved these and they told me I should sell them. Which they definitely are if you want to order some. Local delivery only, sorry.
Preheat oven to 375 degrees. Line muffin tin with your choice of cupcake liner.
Cream together 1 stick of real butter with 1 cup granulated sugar (I used a Kitchenaid mixer).
Slowly add 2 eggs while still mixing.
Turn off mixer and add 1 1/2 cups unbleached flour, 2 tsp. baking powder, 1/2 tsp. salt.
Turn mixer on low to start incorporating dry ingredients. Add 1/2 cup milk and 1 tsp. vanilla.
Turn to high and whisk the mixture up till it's kind of fluffy.
This is where you can get creative, or you can go with lovely vanilla cupcakes.
I added a concoction of 1/2 cup hot water + 2 tsp. espresso powder + 1/2 cup cocoa powder.
I mixed this into a thin paste and added it to my batter. You can add more or less of the coffee/cocoa.
Spoon into lined muffin tins. Pop in the oven for about 20-25 minutes depending on your oven.
Coffee Icing:
Follow directions on Powdered Sugar back for buttercream frosting. Add 2 tsp. dried espresso powder to 1/4 cup hot water. Add this to your recipe. I also added some chocolate syrup till I got the flavor I wanted...you can too.
Decorated as you choose. I used little malted balls in the shape of robin's eggs. I could've made the frosting a nest shape, but was in a rush. Everyone loved these and they told me I should sell them. Which they definitely are if you want to order some. Local delivery only, sorry.
Mmmmmmm...these look great!
ReplyDeleteThanks Ali, I was only allowed to have half a cupcake, as I'm on a wheatfree/sugar free diet for my allergies and I splurged. But the little taste I got was really amazing...can't wait to make them again when I can eat more!
ReplyDeleteI'm a total icing snob. I will ONLY make the real buttercream kind. Icing in a can is just sad.
ReplyDeleteI love that! I'm an icing snob too. And a cake mix snob. I cannot use these items at all. Tastes like chemicals...
ReplyDeletePlease come live with me and make me those cupcakes every afternoon, along with a pot of tea.
ReplyDelete