CHOCOLATE CUPCAKES

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

1. Preheat the oven to 350 F. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
2. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and stir together. Set aside.
3. 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
4. Add your dry ingredients into the sugar-butter mixture with your espresso and mix on low until combined.
5. 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.
6. 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.
7. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack and let cool completely before frosting.

FROSTING

1. 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.
2. 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.
3. Spread or pipe over the cooled cupcakes, then serve and enjoy.