Monday, November 1, 2010
Posted by Lindsey at 8:32 AM
Yields 16 cupcakes
2 tbsp instant espresso granules
1 cup boiling water
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1 3/4 cups all-purpose flour
1/4 cup natural unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar
1 1/2 tbsp vanilla extract
3 tsp instant espresso granules
miniature semisweet chocolate chips
For cupcakes... Dissolve espresso granules in boiling water; cool.
Preheat oven to 350°F. Line muffin pans with paper liners; set aside.
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Gradually add flour mixture to creamed mixture, alternating with espresso mixture.
Fill prepared muffin cups three-fourths full. Bake 24-26 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes in pans, then transfer to wire racks to finish cooling.
For frosting... In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Add espresso, and mix until incorporated. Frost cupcakes; sprinkle with chocolate chips.
Source: adapted from Taste of Home Fall Baking Cookbook magazine, frosting adapted from Brown Eyed Baker's Vanilla Buttercream Frosting