Ingredients:
For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules
For the frosting
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk
Method:
For the Cupcakes
For the Cupcakes
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
- Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.
For the frosting
- In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
- In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
- Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
For the garnish
- Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted.
- Drizzle over cupcakes and finish with a chocolate covered coffee bean.
Notes:
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten
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