Fantastic cholocate cupcakes

Fantastic Cholocate Cupcakes Recipe

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Deb Richter


At the moment I am really into artisan cupcakes, and my husband's favorite has coffee frosting, but I was not impressed or happy with the actual cake in the finished product. (No offense Paula Deen, love you). For years I have made a cake known as a "sheath" or "sheet" cake. To me, this is the best chocolate cake by far. I tried this recipe for cupcakes,and they came out deliciously wonderful just like the cake. I changed one ingredient of the cake - the water - to a cup of strongly brewed coffee.
Then I iced them with Paula Deen's coffee buttercream which I tweaked with instant coffee.

★★★★★ 1 vote
24 cupcakes
1 Hr
25 Min


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2 c
all purpose flour
2 c
1/2 tsp
fine salt
1 c
5 Tbsp
cocoa, unsweetened
1 c
strong brewed coffee
1/2 c
1 tsp
baking soda
1 tsp
pure vanilla extract


1/2 c
butter, softened
3 c
confectioner's sugar
1/4 c
strong brewed coffee
1 tsp
instant coffee

How to Make Fantastic cholocate cupcakes


  • 1In a large bow, sift or whisk together the flour, sugar, salt, and soda. In medium saucepan, bring butter, coffee, and cocoa to a boil. Pour this mixture over the flour mixture and mix together.
  • 2Add the buttermilk, vanilla, and then the eggs and mix well. Pour into muffin pan lined with cupcake papers.
  • 3For the frosting, mix 1 tsp instant coffee into the strong brewed coffee and set aside. Cream the butter together with the powdered sugar. Add the coffee and continue to beat until desired consistency.

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About Fantastic cholocate cupcakes

Course/Dish: Cakes

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