Simply perfection
Ingredients
Cupcakes:
1 1/2 Cups Cake flour
3/4 Cup White sugar
1/4 Cup Cocoa powder
1 tsp Baking soda
1/2 tsp Salt
5 Tbsp Vegetable oil
1 Tbsp White vinegar
1 tsp Vanilla extract
1 1/4 Cups Strong-brewed coffee (room temp)
Frosting:
1 Stick Butter (room temp)
8 oz Cream cheese (room temp)
1 Cup Brown sugar
2 tsp Espresso powder/instant coffee
Instructions
For the Cupcakes:
Preheat oven to 350 degrees. Line cupcake tin with paper liners.
In a small bowl, sift together the flour, granulated sugar, cocoa, baking soda, and salt.
In another bowl mix together the oil, vinegar, vanilla, and coffee with an electric mixer on medium-high speed until well combined. Add the flour mixture and mix until smooth.
Divide the batter into the lined muffin tins until 3/4 full.
Bake for 20-25 min, rotating pan after 10-15 min. Test with a toothpick if needed.
Allow cupcakes to cool on a wire rack until completely cool.
For the Frosting:
With an electric mixer, cream the butter, cream cheese, brown sugar, and instant coffee until light and fluffy. Allow to chill while cupcakes cool.
Frost and decorate cooled cupcakes as desired.
Store in the fridge.
Notes
Be sure to add the sugar... this is very important... trust me.
Be sure the butter and cream cheese are at room temp or your frosting won't be smooth.
Suggested frosting method: With the handle of a wooden spoon or an apple corer, make a hole in the center of each cupcake (1/2 - 3/4 inches deep). Fill piping bag, fitted with a round tip, with the chilled frosting. Pipe into the hole and then make a swirl covering the top of the cupcake. Top with a single coffee bean and a drizzle of caramel sauce.
Original recipe can be found here.
If you make these cupcakes, be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama.
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