Perfect Chocolate Espresso Cupcakes
"Dark chocolate and espresso are the perfect pair. The dark chocolate buttercream finishes this cake to make it extra rich. These cupcakes are for the dark chocolate lover...."
INGREDIENTS
•
For The Cake
•
2 C Sugar 15 3/4 oz
•
1 3/4 C Whole Wheat Unbleached White Flour * see note 10 1/4 oz
•
3/4 C Unsweetened Dutch Process Cocoa 3 1/4 oz
•
1 1/2 tsp Baking Soda 1/4 oz
•
1 1/2 tsp Baking Powder 1/4 oz
•
1 tsp Salt 1/4 oz
•
1/2 C Coconut Oil Melted and Cooled (4 oz)
•
2 Large Eggs at Room Temperature
•
1 C Milk at Room Temperature 8 oz
•
3 tsp Vanilla Extract 1/8 oz
•
1/2 C Boiling Water **See Note 4 oz
•
1/2 C Espresso or Strong Coffee 4 oz
•
For The Icing
•
2 oz Sticks of Unsalted Butter at Room Temperature 8
•
2/3 C Hershey's Special Dark Cocoa 2 oz
•
2 1/2 C Powder Sugar 8 5/8 oz
•
1 Tbs Vanilla Extract 1/8 oz
•
1/4 C + 2 TBS Milk at Room Temperature 3 oz
Comments & Reviews
Just A Pinch Sweepstakes