Coffee-Cake-Chocolate Cupcakes

Ingredients

1 cup sugar
1 ounce stick/8 butter softened
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 cups T. espresso powder + ½ hot water
1/2 cup cocoa

Preparation

1
Preheat oven to 375 degrees. Line a muffin tin with liner papers.
2
Cream butter and sugar till fluffy, add eggs and beat till well mixed and light. Slowly add the dry ingredients and milk. Then add vanilla and the espresso/water mixture. Batter should be light and sheeny.
3
Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.
4
Frost with your favorite buttercream icing to which you have added espresso (about 2 T.)

Tools

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Comments

Sarah B.'s picture

I used Jelly Belly Robin's Egg Shaped Malt Balls to decorate the top of the cupcakes and everyone LOVED them!

Sarah B.'s picture

This recipe reminds me of sponge cake I had in England at a little village called Harpenden. I've been trying to recreate their yummy coffee flavored icing and I've almost done it!

About

Yield:

18 cupcakes

Added:

Thursday, December 10, 2009 - 3:47pm

Creator:

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