This cupcakes is by far the most rich, decadent recipe of mine. As I said before, I think it might be number one on my list. Ugh, but it's so hard to choose.
What I can say for sure is that this recipe is by far the best chocolate cupcake recipe I've ever put together. My secret? Fresh brewed coffee. I know a lot of people use instant expresso, but there is something about hot, steamy coffee that makes these cupcakes so delicious. Moist, decadent, and the best part? It's absolutely fool proof. I'm not kidding. There is no way you can screw up this recipe. And the other best part? You don't have to go out and buy any extra ingredients because there's a 99% chance you already have all of them.
I've finally perfected my vanilla buttercream, and I'm so excited to share it with you all! Vanilla buttercream is so creamy. I could literally sit on the couch and eat an entire tub of this stuff. The flavor kind of reminds me of creamy, rich vanilla ice cream.
A dozen cupcakes does not last long in this house hold, not to mention I ate 1/4 of them {oops}. 3 cupcakes in one day, now that can't be healthy. Goes to show how incredibly addicting they are. Seriously. Try them.
CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM
YIELD: 1 dozen | PREP TIME: 15 minutes | COOK TIME: 15 minutes | COOLING TIME: 20 minutes | TOTAL TIME: 50 minutes
CUPCAKES
Ingredients:
1 cup
all-purpose flour
½ cup
cocoa powder
1 teaspoon
baking powder
½
teaspoon baking soda
½
teaspoon salt
1 cup
granulated sugar
¼ cup
vegetable oil
1 egg
1
teaspoon vanilla extract
½ cup
milk
½ cup
fresh-brewed coffee
Directions:
Preheat
oven to 325°F and line a muffin tin with cupcake liners.
Sift
flour, cocoa powder, baking powder, baking soda, and salt into a small bowl.
Set aside.
In a
medium bowl, combine sugar, oil, egg, and vanilla extract and mix together on
medium speed until well combined. To this, add the flour mixture and milk in
small parts, alternating until well combined. Slowly pour in the coffee and mix
until combined, about 1 minute.
Evenly
distribute the batter into the cupcake liners and bake for about 13-14 minutes.
When cupcakes are finished, allow them to cool on a wire rack for at least 20
minutes before frosting.
VANILLA BUTTERCREAM
Ingredients:
½ cup {1
stick} butter, room temperature
2 cups
confectioners’ sugar
2
teaspoons vanilla extract
2-3
tablespoons milk
Small
pinch of salt
Directions:
In a
medium bowl, whip the butter on high for 4 minutes. Reduce the speed to medium
and add the confectioners’ sugar and milk in small parts at a time, alternating
between the two. Add the salt and vanilla, and continue to whip on high for
another couple minutes until the frosting is nice and fluffy.
Store cupcakes at room temperature in
an airtight container for up to 2 days, or refrigerate up to 5.
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