fantastic cholocate cupcakes
(1 rating)
No Image
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 rating)
yield
24 cupcakes
prep time
1 Hr
cook time
25 Min
Ingredients For fantastic cholocate cupcakes
-
2 call purpose flour
-
2 csugar
-
1/2 tspfine salt
-
1 cbutter
-
5 Tbspcocoa, unsweetened
-
1 cstrong brewed coffee
-
1/2 cbuttermilk
-
1 tspbaking soda
-
2eggs
-
1 tsppure vanilla extract
- COFFEE FROSTING
-
1/2 cbutter, softened
-
3 cconfectioner's sugar
-
1/4 cstrong brewed coffee
-
1 tspinstant 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT