Cupcakes are miniature cakes. Get the Recipe – there is a cupcake for everyone!
Servings: 24 Cupcakes
INGREDIENTS:
1 ½ cups all-purpose flour
3/4 cup unsweetened Ghiradelli’s cocoa powder
1 cup granulated sugar
3/4 teaspoon baking powder
2 large eggs (at room temperature)
3/4 teaspoon salt
1/4 cup unsalted butter (at room temperature)
3/4 cup buttermilk
1 tsp pure vanilla extract
3/4 cup cups warm water
1 ½ teaspoons baking soda
24 hazelnuts (optional)
FOR THE ESPRESSO BUTTERCREAM FROSTING:
1½ teaspoons espresso * powder
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
DIRECTIONS for Chocolate Cupcakes with Espresso Buttercream
Preheat the oven to 350°F (180°C). Line a standard-size muffin tin with cupcake liners.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed, blend well.
Add buttermilk, eggs, warm water, butter, and pure vanilla extract. Blend just until dry ingredients are moistened. Fill each muffin cup about two-thirds full with batter.
Bake at 350°F (180°C) for 20-22 minutes until the toothpick inserted in center comes out clean. Remove from tins and cool completely before frosting the cupcakes.
CHOCOLATE CUPCAKES WITH ESPRESSO BUTTERCREAM
Make the Frosting
In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
Meanwhile, using the whisk attachment of a stand mixer, whip the butter on medium speed for few minutes,.
Reduce the speed to low and add the powdered sugar a little at a time. Increase the speed to high and whip until fluffy, about 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium speed until it is completely incorporated. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes and if you like – top with whole or chopped hazelnuts.
Serve and Enjoy.
NOTES
Most cake batters can be baked in paper-lined muffin cups for cupcakes.
Cupcakes can be frosted by dipping the top of each cupcake in frosting turn slightly and remove.
Photo Credit visualhunt.com
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