Chocolate Coffee Buzz Buzz Cupcakes

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.)

StMarksCupcakes_ChocolateCoffeeCupcakes-01

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Chocolate Coffee Cupcakes

Cake:
3/4 cup butter (room temperature)
3 eggs (room temperature)
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup strong brewed coffee, cooled
2 cups sugar
2 teaspoons vanilla
1 cup dark, bittersweet, or semisweet chocolate pieces
Frosting:

1/3 cup butter
4 cups powdered sugar
3 tablespoons strong brewed coffee, cooled
1 teaspoon vanilla
Additional cooled coffee (to add for preferred consistency)
Line baking tins and preheat oven to 350˚. In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. Set aside. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s