Fantastic cholocate cupcakes

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By Deb Richter
@deb3324r

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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

24 cupcakes

Prep:

1 Hr

Cook:

25 Min

Ingredients

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2 c: all purpose flour
2 c: sugar
1/2 tsp: fine salt
1 c: butter
5 Tbsp: cocoa, unsweetened
1 c: strong brewed coffee
1/2 c: buttermilk
1 tsp: baking soda
2: eggs
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

Step-by-Step

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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