Chocolate Cupcakes with Coffee Buttercream

Denise Fisher

By
@EvilCupcake

I make a lot of cupcakes. People buy them from me for weddings, birthdays, events, etc. These are a favorite of everyone.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

35 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Thanks to the sour cream and buttermilk, these chocolate cupcakes are so moist! The coffee buttercream is fabulous. The flavor of the coffee is subtle and delicious. I'd suggest doubling the coffee buttercream recipe ... you may find yourself eating it by the spoonful.

Ingredients

1 1/4 c
all-purpose flour
1/2 c
cocoa powder
3/4 tsp
baking soda
1/4 tsp
salt
3/4 c
buttermilk (room temp)
1 c
sugar
1 large
egg (room temp)
2 Tbsp
sour cream
1 tsp
vanilla extract
1/3 c
canola oil

COFFEE BUTTERCREAM

2 stick
unsalted butter, room temp
4-6 c
powdered sugar, sifted
1/4 c
strong brewed coffee (or more to taste)

Directions Step-By-Step

1
Preheat oven to 350. Sift flour, cocoa powder, baking soda and salt into a bowl.
2
In another large bowl, whisk together sugar, egg, oil, sour cream and vanilla until well mixed.
3
Stir or whisk a third of the dry ingredients into sugar mixture until just mixed. Next stir or whisk in half of the buttermilk until just mixed. Repeat this step ending with the dry ingredients.
4
Spoon batter into lined cupcake pans 2/3 full. Bake for 17 minutes. Let cool.
5
For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 4 cups of sifted powdered sugar until creamy but stiff. Add coffee and beat until spreading or piping consistency. Should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
6
Pipe or spread buttercream onto cooled cupcakes and enjoy.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Holiday Baking
Hashtags: #cupcake, #coffee