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.
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.
Add the buttermilk, vanilla, and then the eggs and mix well. Pour into muffin pan lined with cupcake papers.
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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