Friday, April 19, 2013

Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes
by Sharyl Wolter

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder (I used ½ regular and ½ Special Dark.)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil (I used Canola oil.)
1 cup strong brewed coffee, cooled (I used Lock-n-Load Java Warrior Select made with two tablespoons of coffee per six ounces of water. You could make it stronger but I wouldn't make it weaker. For me, this was perfect.)

3 large eggs
8 ounces sour cream
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl and mix. Then add the liquids – the oil, coffee and 3 eggs. Beat with hand or electric mixer, until smooth and then add the sour cream and vanilla and mix until all items are well combined.

Using either a spoon or a scoop (I like using my muffin scoop so that all cupcakes receive the same amount of batter) fill the cupcake pans – don't forget the cupcake liners. Fill the liners a little over ½ full. With my scoop, it is one scoop. Bake for about 16-18 minutes and check to see if they are done. Stick a few of the cupcakes with a toothpick. If the toothpick comes out dry, the cupcakes are done. If the toothpick is moist, let them bake for another couple of minutes and then check them again. All ovens are not the same. Let them cool in the pan for about 5 minutes on a cookie rack and then remove them from the cupcake pan and let them finish cooling on the cookie rack.

Once the cupcakes are completely cool, you can frost them and decorate as you wish – chocolate shavings, a dusting of cocoa powder, chocolate covered coffee beans or plain coffee beans. They 
are your cupcakes – you get to choose!

Coffee Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee

Again, using an electric or hand mixer, beat the softened butter until it is light and creamy. Continue beating the butter and add the powdered sugar, about 1 cup at a time. Add a cup and combine, add another cup, combine, and so on. Add the coffee last and mix well for a smooth frosting. This makes about 2.5 cups of frosting. It was plenty for my cupcakes!

I used a new type of cupcake liner for this recipe and I wasn't quite sure how much batter to use. As you can see from the photo, I used too much batter and the cupcake expanded over the liner, hence the "lava" effect, which I decided I liked. Sometimes, in baking, you have to "go with the flow!"

Notes: I decided not to make the coffee cream filling that you will see in the original recipe. I wanted a simple cupcake that would allow the coffee to shine. This recipe made a very moist and flavorful cupcake. It is a keeper recipe!

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