This cake is fluffy and soft! The icing makes it all come together with the perfect hints of coffee that complement very good the chocolate in the bread!
For the coffee and chocolate lovers
I love to cook and for anyone and everyone that knows me, that is NO secret. I am in a constant look for ways to make recipes exciting, different and of course DELICIOUS! I have to admit to you…and well to everyone i am no expert! I am just a girl with a very tasty hobby (ask my friends they LOVE it)
For this past month i made it my mission, no joke i mean it, to find exciting and delicious easy to bake cupcakes from different fellow bloggers. I’ve encounter the most amazing blog called Brown Eyed Baker let me tell you she is awesome, and so i took into the challenge to try her recipe. (i promise i’ll get better in documenting my cooking but for now i only have finish product pics)
I follow her recipe to the very last detailed (and of course i read every comment on the recipe)
Got to main things to still work on: get better espresso powder!! it is important! and being careful with oven time! This cake needs to be treated with care! is delicious so TRY IT! but it is very soft and airy so the time in the oven it is VERY important.
my first badge came out extremely soft although delicious is not the consistency you look for in the perfect cupcake! in the second badge i added 4 – 5 min in the oven and it was PERFECT! i mean PERFECT! still soft and airy but heavenly!
TRY IT! it is a good delicious recipe for coffee lovers!
i did a mini cupcake version – yields 50 mini cupcakes
Here is what you need:
Prep Time: 15 minutes
Baking Time: 17-20 minutes
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa poder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
***as a tip, i consulted with one of my friends (she is a CHEF) about the soft of the cake and she advice to replace brown sugar for granulated sugar as well (haven tried it, i’ll post a review on that note as soon as i do!)
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
For the frosting…
Makes enough for 50 mini cupcakes
1 cup (2 sticks) unsalted butter at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
TRY THIS! they are AMAZING!
pecat 