fantastic cholocate cupcakes
(1 RATING)
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.
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prep time
1 Hr
cook time
25 Min
method
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yield
24 cupcakes
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 teaspoon fine salt
- 1 cup butter
- 5 tablespoons cocoa, unsweetened
- 1 cup strong brewed coffee
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 - eggs
- 1 teaspoon pure vanilla extract
- COFFEE FROSTING
- 1/2 cup butter, softened
- 3 cups confectioner's sugar
- 1/4 cup strong brewed coffee
- 1 teaspoon instant coffee
How To Make fantastic cholocate cupcakes
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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.
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Step 2Add the buttermilk, vanilla, and then the eggs and mix well. Pour into muffin pan lined with cupcake papers.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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