Double Express Cupcakes & Dark Chocolate Frosting

Gretchen Beaulieu

By
@Gretchen_Beaulieu

I developed this recipe to help my daughter raise money for a mission trip, and they were a big hit. You can make this as a cake also.

Rating:
☆☆☆☆☆ 0 votes
Serves:
24
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

2 c
sugar, granulated
1 3/4 c
all purpose flour
3/4 c
hershey's dark chocolate unsweetened cocoa
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
salt
2
eggs
1 c
whole milk
1/2 c
vegetable oil
2 tsp
vanilla
1 c
boiling water
1 Tbsp
instant expresso

FROSTING

1 c
unsalted butter, softened
8 oz
cream cheese, softened
1/2 c
vegetable shortening
1/2 tsp
salt
1/4 tsp
meringue powder
2 tsp
vanilla
1/2 c
hershey's dark chocolate unsweetened cocoa
2 lb
confectioners' sugar
4 Tbsp
cream or halfnhalf

Step-By-Step

1Line muffin tin with paper liners. Heat oven to 350*F.
2In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4Stir espresso into the boiling water and slowly add to mixer bowl (the batter will be thin, don’t worry, this is right). Fill liners 2/3 full with batter. (Use a large measuring cup with a pour spout, and then pour the batter into the liners.)
5Bake cupcakes for approximately 18-22 minutes.
Cool completely on wire rack before frosting.
6FOR FROSTING: In a large bowl of an electric mixer, combine first five ingredients. Beat on medium speed until smooth. Decrease speed to stir; add vanilla and gradually add cocoa and sugar alternating with cream a tbsp at the time until frosting is smooth.
Frost cupcakes as desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #chocolate