Coffee-Cake-Chocolate Cupcakes
By: Sarah B.
Published: Thursday, December 10, 2009 - 3:47pm

Ingredients




1 cup sugar
1 ounce stick/8  butter softened
2 eggs
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.)

Comments:
Sarah B.

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

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!