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Author:
Franco Salzillo
Cupcakes are the prettiest and most exciting versions of cake. These two-biters are inviting and easy to carry around. Who has the time to slice a cake when you can make cupcakes instead?
Perfect for birthdays and parties, these chocolate coffee cupcakes are a great recipe to have up your sleeve. And I’ll tell you what, you need fewer than ten ingredients to put together an entire batch.
To make sixteen cupcakes, you need lots of butter, sugar, eggs and flower. Baking powder will help raise the dough for puffy cupcakes, and a pinch of salt brings everything together.
Vanilla extract is also super compatible with chocolate and coffee, and instant coffee will give personality to these treats.
It all starts in a mixing bowl with butter and sugar. Whisk these until frothy. As you know, the dry ingredients go into another bowl. Combining the dry and wet ingredients slowly while stirring is critical to getting a nice, silky dough. After that, it’s just a matter of pouring the batter into cupcake liners in a tin and baking them.
We’re going classic with the frosting; this is an easy chocolate frosting recipe flavored with coffee for an extra kick!
For the frosting:
In a mixing bowl, use an electric hand mixer to combine the butter and the sugar. Mix until frothy.
Pour in the eggs one at a time while whisking. Add the vanilla.
In a second bowl, combine the flour, cocoa powder, coffee, baking powder and salt.
Pour the dry ingredients into the wet ingredients. Combine and pour the milk slowly until you get a smooth batter. You might not need to add all the milk.
Preheat the oven to 350°F
Line a 16-cupcake baking tin with cupcake liners and pour the muffin batter into the liners.
Bake for 25-30 minutes or until cooked through. Cool the muffins before unmolding.
For the chocolate frosting, place the butter in a mixing bowl and use a hand mixer to cream it. Add the cocoa powder, coffee, salt and a splash of boiling water. Stir until smooth and incorporate the sugar until rich and glossy.
Pour the chocolate coffee frosting into a piping bag, decorate the muffins and serve.
