I feel Like i should call these chocolate with a hint of coffee. As I added some coffee in the muffin and in the frosting itself.
Its a super moist muffin and this is the first time I make only butter frosting and I have to say I am not a HUGE fan. I really like the butter and cream cheese frosting better but it was fun to try something new and supposedly the butter frosting ia better for piping so I took the opportunity to practice my piping skill and I think ita coming along a little better?? Give me your best tips, I wana be an expert! 😍
INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 2 tbsp brewed espresso
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (leave out if using salted butter)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 tbsp canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brewed coffee
- 85-100 g dark chocolate, chopped
FROSTING
- 1 1/2 stick(s) unsalted butter, room temperature
- 2-4 tbsp milk or heavy cream
- 1/3 cup cocoa powder, sifted
- 2 tbsp brewed espresso
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt (leave out if using salted butter)
- 2 1/2 to 3 cups powdered sugar
- Preheat the oven to 350 F. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and stir together. Set aside.
- Combine the sugar, melted butter, and oil in a large mixing bowl to a stand mixer or electric mixer and whisk. Add the eggs one at a time whisking well between addtions, add vanilla and mix well
- Add your dry ingredients into the sugar-butter mixture with your espresso and mix on low until combined.
- Scrape down the sides and bottom of the bowl, add the rest of your coffee and mix until corporated. Add your chocolate and give it a final whisk.
- Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 16-18 minutes, or until a tooth pick inserted into the center of the cupcakes comes out clean.
- Let cupcakes cool in pan for 5 minutes then transfer to a wire rack and let cool completely before frosting.
FROSTING
- Place the butter in a stand mixer with paddle attachment and beat with an until very smooth. Add 2 tablespoons of milk, the cocoa powder, espresso, vanilla, and salt and beat to combine.
- With mixer on low, gradually beat in 2 1/2 cups of the powdered sugar. Turn mixer to medium and beat until frosting is smooth. Add additional powdered sugar if frosting is too thin; if it’s too thick add additional milk.
- Spread or pipe over the cooled cupcakes, then serve and enjoy.











