Coffee Cupcakes
By: Michelle Tancioco
Published: Wednesday, February 9, 2011 - 3:04am

Ingredients




1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup strong brewed coffee
1/4 cup milk

Preparation

1 Beat butter on high until soft, about 30 seconds. 2 Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 3 Add eggs one at a time, beat for 30 seconds between each. 4 Whisk together flour, baking powder, and salt in a bowl. 5 Measure out coffee and milk together. 6 Add about a fourth of the flour to the butter/sugar mixture and beat to combine. 7 Add about one third the coffee/milk mixture and beat until combined. 8 Repeat above, alternating flour and coffee and ending with the flour mixture. 9 Fold in the teaspoon of coffee grounds. 10 Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool). 11 Bake for 22-25 minutes until a cake tester comes out clean.

About


For turbo broiler bakers like me, the temperature for this recipe is 150 Degrees C/300 F and the baking time is 15 minutes.