Chocolate coffee cupcakes

Chocolate coffee cupcakes by pipsyq
Chocolate coffee cupcakes, a photo by pipsyq on Flickr.

Okay! I just don’t have piping skills. Need to practice more. This is the second time I’ve ever made cupcakes in my entire life — let alone, from scratch. I’ve never even made cupcakes from a box.

In any case, my recipe turned out delicious. It was a combination of Ina Garten’s recipe and one of my Chef’s Midnight Cake recipe. I also changed the flours up a bit because I thought it would yield a softer, cake like texture (without knowing what the original tasted like). Either way, it was a dark, chocolatey, rich, success!

 

Chocolate Coffee Cupcake

cake flour, sifted

⅔ C (3 oz)

apf, sifted

⅓ C (1 oz)

baking soda

1 tsp

baking powder

½ tsp

granulated sugar

6 oz

cocoa powder

⅓ C (1 oz)

kosher salt

½ tsp

buttermilk

½ C

egg

1

vanilla extract

½ tsp

Coffee

1T of ground beans + ¾ C hot water

vegetable oil or butter

¼ C or 4 oz

 

Yields 12 cupcakes.

 

  1. Combine dry ingredients.

  2. Whisk buttermilk, eggs, vanilla extract in a separate bowl.

  3. Combine coffee and veg oil or butter.

  4. Temper eggs with coffee mixture.

  5. Add dry ingredients to wet, mix until combined. Do not overmix.

  6. Bake 350 F for ~25 minutes.

 

Cream Cheese Frosting

cream cheese

8 oz

unsalted butter

4 oz

confectioners sugar, sifted

1 – 2 C

flavor: vanilla extract, grand marnier, kahlua, frangelico

1 tsp

 

  1. Cream cheese and butter together until smooth.

  2. Add sugar and flavorings and whisk until combined.

  3. Pipe with a star tip.

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