Chocolate Espresso Cupcakes
Source of Recipe
bakinsheet
List of Ingredients
6 tbsp cocoa powder
3/4 cup all purpose flour
1/4 cup sugar
1/2 cup brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup espresso, cooled
1/2 cup buttermilk
2 tbsp vegetable oil
1 tsp vanilla extractRecipe
Preheat oven to 350F. Place 9 baking cups on a baking sheet (or 12 muffin liners in a muffin pan).
In a large bowl, sift together cocoa, flour, sugars, baking soda and salt.
In a medium bowl, whisk together espresso, buttermilk, egg, vegetable oil and vanilla extract. Pour the espresso mixture into the flour mixture and stir to combine. Evenly distribute batter into prepared cups.
Bake at 350F for 15-19 minutes, or until a tester comes out clean.
After 5 minutes of cooling on or in the pan, remove to a wire rack to cool completely.
Makes 9 egg-shaped cakes or 12 regular cupcakes.
Easy Chocolate Frosting
(not "original", but very common)
¼ cup butter, very soft
½ cup cocoa powder
1/3 cup milk (nonfat is ok)
1 tsp vanilla extract
3-4 cups confectioners’ sugar
Combine butter, cocoa, milk, vanilla and 3 cups confectioners sugar in a large bowl. Beat with an electric mixer until thick, smooth and fluffy, adding a few extra tablespoonfuls of powdered sugar at a time to reach desired consistency.
Makes about 2 cups.
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