Ingredients: 2¼ Cups All Purpose Flour,1¼ Teaspoon Baking Powder,2½ Teaspoon Baking Soda,1¼ Cups Buttermilk,24 Chocolate Covered Espresso Beans,½ Tablespoon Cocoa Powder,2 Tablespoons Cocoa Powder,3 Tablespoons Espresso, at room temperature,2½ Cups Granulated Sugar,1 Tablespoon Instant Espresso Powder,1 Teaspoon Salt,1 cup Freshly Brewed Strong Coffee,3-4 cups Confectioner Sugar (varies due to preferred frosting consistency),10 Tablespoons of Unsalted Butter, at room temperature,1½ Cups Unsweetened Cocoa Powder,1 Teaspoon Vanilla Extract,2/3 cup Vegetable Oil,2 Whole Eggs
Instructions:
- Preheat oven to 350 degrees. Line cupcake tins with paper cups.In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined.
- Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients.
- Mix until all items are incorporated.Fill paper cups 2/3 full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy.
- Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but dont worry as it will come together once the sugar is added. Gradually add in the confectioners sugar, cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.
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