Last week was quite busy! On Monday I went to a cupcake party, Wednesday was the 4th of July so we went over to a friend’s house to celebrate, Thursday I went to another BBQ, and Friday I had to say goodbye to one of my good friends that is moving. The cupcake party was a ton of fun...since I am trying to cut back on my sugar intake I managed to only eat half of a cupcake. Most would consider that a travesty but I considered it a victory since there were 11 varieties of cupcakes there!
I wanted to make these cupcakes to take to the cupcake party but the first chocolate cupcake recipe I tried wasn’t what I was looking for--so I ended up making some different cupcakes to take (no worries, they will be on the blog soon!). When we made our plans for the 4th of July I wanted to bring something--I thought cupcakes were always a welcome treat! I tried a different chocolate cupcake recipe that was exactly what I was looking for and they baked up perfectly!
These were a big hit and our friends loved them. I decided to lightly frost the cupcakes so there wouldn’t be quite as much icing as there is with pipping. Either way these are a crowd pleaser!
Cupcake Ingredients:
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 cup brewed coffee
- 1 Tablespoon white vinegar
- 2 teaspoons vanilla extract
- 6 Tablespoons vegetable oil
Frosting Ingredients*:
- 1 stick (8 Tablespoons) unsalted butter, slightly softened
- 2/3 teaspoons vanilla extract
- 2/3 pound powdered sugar (about 2 1/2 - 3 cups)
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon espresso granules, dissolved in 1 teaspoon warm water
- 1-2 Tablespoons heavy cream or milk
Directions:
For the cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray with non-stick spray, set aside.
In a large bowl, sift together the flour and cocoa powder, making sure there are no lumps remaining. Whisk in the sugar and baking soda.
In a separate small bowl, mix together the brewed coffee, vinegar, vanilla extract, and oil.
Pour the wet ingredients into the dry and whisk until just combined. There may be a few lumps remaining which is okay.
Fill cupcake liners about 2/3 of the way full. Bake for 18-20 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow to cool in the pan for about 5 minutes.
Carefully remove the cupcakes from the pan to a wire rack to finish cooling.
For the frosting: In a medium bowl, sift together powdered sugar and cocoa powder, set aside.
Place the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until butter is creamy and smooth. With mixer still on medium, slowly add the powdered sugar mixture. Whisk until well combined.
Add salt, vanilla, 1 tablespoon heavy cream or milk, and espresso-water mixture. Whisk on low until incorporated. If needed, add another tablespoon of cream or milk. Beat on medium until icing is smooth and fluffy.
After cupcakes are cooled completely, ice with frosting.
Place the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until butter is creamy and smooth. With mixer still on medium, slowly add the powdered sugar mixture. Whisk until well combined.
Add salt, vanilla, 1 tablespoon heavy cream or milk, and espresso-water mixture. Whisk on low until incorporated. If needed, add another tablespoon of cream or milk. Beat on medium until icing is smooth and fluffy.
After cupcakes are cooled completely, ice with frosting.
