fantastic cholocate cupcakes

★★★★★ 1 Review
deb3324r avatar
By Deb Richter
from Dallas, TX

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 Review
serves 24 cupcakes
prep time 1 Hr
cook time 25 Min

Ingredients For fantastic cholocate cupcakes

  • 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
  • COFFEE FROSTING
  • 1/2 c
    butter, softened
  • 3 c
    confectioner's sugar
  • 1/4 c
    strong brewed coffee
  • 1 tsp
    instant coffee
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How To Make fantastic cholocate cupcakes

  • 1
    In 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.
  • 2
    Add the buttermilk, vanilla, and then the eggs and mix well. Pour into muffin pan lined with cupcake papers.
  • 3
    For 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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