I realized last night at around 10 pm that I had not planned anything to bake this week. This just got away from me and I did not have anything in mind that I wanted to try. When I ended up asking my girlfriend what I should try she instantly replied ‘coffee’. So, although I am not a coffee fan, I decided to make a chocolate coffee cupcake just for her.
They ended up coming out giant and fluffy and delicious. I do have to admit that the frosting was a tad too strong on the coffee side of the flavors for me but I loved the flavor of the chocolate coffee cake. So do not fear if you are only a mild coffee enjoyer, you’d still probably like how these taste and for the coffee fanatic, go forth and enjoy!
(Naturally, it wouldn’t be a weekend at Cupcakes on St Marks unless there was some sort of mess so there are a few photos showing you guys how much of a mad science lab we’ve got working for us.)
Chocolate Coffee Cupcakes
3/4 cup butter (room temperature)
Additional cooled coffee (to add for preferred consistency)
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
Evenly distribute batter into baking tins. Bake for about 15-18 minutes or until a toothpick inserted comes out clean. Let cool.
To make frosting, in a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. Pipe on (with a pastry bag) or spread onto cupcakes with a knife.