Chocolate Cupcakes With Coffee Buttercream
By
Denise Fisher
@EvilCupcake
10
I make a lot of cupcakes. People buy them from me for weddings, birthdays, events, etc. These are a favorite of everyone.
Blue Ribbon Recipe
Thanks to sour cream and buttermilk, these chocolate cupcakes are so moist! We love that this recipe only makes 12 cupcakes too. The coffee buttercream is the perfect complement to the chocolaty cupcake. It's not an overpowering coffee flavor. If the buttercream doesn't have enough coffee flavor for you, add a little bit of coffee extract. We garnished the cupcakes with couple chocolate covered espresso beans. Yum!
Ingredients
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1 1/4 call-purpose flour
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1/2 ccocoa powder
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3/4 tspbaking soda
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1/4 tspsalt
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3/4 cbuttermilk (room temp)
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1 csugar
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1 largeegg (room temp)
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2 Tbspsour cream
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1 tspvanilla extract
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1/3 ccanola oil
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COFFEE BUTTERCREAM
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2 stickunsalted butter, room temp
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5-6 cpowdered sugar, sifted
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1/4 cstrong brewed coffee (or more to taste)
How to Make Chocolate Cupcakes With Coffee Buttercream
- Preheat oven to 350. Sift flour, cocoa powder, baking soda, and salt into a bowl.
- In another large bowl, whisk together sugar, egg, oil, sour cream, and vanilla until well mixed.
- 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.
- Spoon batter into lined cupcake pans 2/3 full.
- Bake for 17 minutes.
- Let cool.
- For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 5-6 cups of sifted powdered sugar until creamy but stiff.
- Add coffee.
- Beat until spreading or piping consistency. It should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
- Pipe or spread buttercream onto cooled cupcakes and enjoy.
