There is something magical about the combination of chocolate and coffee. Coffee can be used to draw out a deep chocolate flavor, the two combined make a delicious latte (especially when peppermint is added – thank you Starbucks) and there is something so grown up about it. I’m not sure what it is. Drinking coffee with my dessert always takes me back to the holidays. The kitchen would be all cleaned up and the pot of coffee would go on before desserts were served. I never understood the connection. Why would anyone want to drink coffee at 9pm especially with a sugary dessert?!?
Oh my, how things can change. I know find myself patiently waiting in line to grab a cup of ‘jo, my yummy dessert, and cozy up on the couch to savor the delightful flavor combos.
Allow me to clarify, I’ve only done the whole coffee and dessert thing for the holidays. Perhaps if I had endless pecan pies and chocolaty cheesecakes I would make it more of a weekly occurrence. But if that were the case, I’m guessing this blog would be all sorts of healthy because I would be on an endless diet.
Let’s chat about these cupcakes, shall we?? Um…make them! Make them now! If not now, soon! If you make nothing else, make the buttercream. It’s amazing!! Pretty sure the reason I couldn’t frost them all wasn’t because of cupcake/frosting ratio. No, no….it was most definitely because I couldn’t keep my spoon out of it. I went through about 10 spoons, each one being the “last one.” The cupcake is light and fluffy and makes a great base to the rich buttercream. Once again, chocolate and coffee rise to the challenge and crush it with it’s usual style and grace!
Chocolate Cupcakes with Coffee Buttercream
Chocolate Cupcake Ingredients
Recipe from My Baking Addiction
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup freshly brewed hot coffee
1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners, set aside.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk together or mix on low-speed. This is the bowl you will combine the batter, I used my stand mixer but just make sure the bowl is big enough.
3. In a medium bowl, combine buttermilk, oil, eggs, and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. Once fully combined, slowly add the coffee and mix together. Make sure to use a rubber spatula to scrape down the sides and bottom of bowl a few times so it’s all mixed together.
4. Using a large scoop (if using a medium scoop, you will need 2 scoops per paper liner), fill each muffin well 2/3 full with batter. Bake for 18 to 22 minutes or until toothpick inserted in the middle comes out clean. Allow cupcakes to cool in pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Coffee Buttercream Ingredients
- 2 sticks unsalted butter, room temperature
- 2 1/2 cups confectioner’s sugar
- 3 tbsp coffee, room temperature
- 1 tsp vanilla extract
1. In a large mixing bowl, beat butter on high-speed until light and fluffy. About 4-5 minutes.
2. Slowly add confectioner’s sugar in stages. Scrape down the sides of the bowl. Continue mixing until well combined.
3. Add coffee and vanilla extract. Continue to beat on high-speed until desired consistency is reached.
- For a more prominent coffee buttercream, simply up the coffee. You may need to add more confectioner’s sugar to keep a good balance.
- Cupcakes can be stored in an airtight container for 3-4 days.
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