This is definitely the best cupcake recipe I have tried and that's why I HAVE to share it to everyone. The cupcake itself is so soft and moist, and the frosting is light and delicious! I have made this a couple times already since I first made it because it's just TOO good.
Ingredients
Cupcakes:
1/2 Cup Espresso
1/2 Cup Whole Milk
1 Tsp Vanilla Extract
1 1/3 Cup All-purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter, Room Temperature
/4 Cup Granulated Sugar
/4 Cup Brown Sugar
1 Egg, Room Temperature
Frosting
/2 Cup Unsalted Butter, Room Temperature
/4 Cup Heavy Whipping Cream
/2 Cup Powdered Sugar
1/2 Tsp Vanilla Extract
1 1/2 Tbsp Espresso Powder
1. Preheat Oven to 350F.
2. Make 1/2 Cup Espresso, mix it with Vanilla Extract and Milk, set aside.
3. In a medium bowl, mix the flour, baking powder, baking soda, cocoa powder and salt together.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Add the egg the butter mixture, mix until combined.
6. Then, add the flour mixture in 3 additions, alternate with the coffee/milk mixture.
7. Fill each muffin cup to about 2/3 full. Bake for 15-18 minutes.
8. In a small bowl, dissolve the espresso powder in vanilla extract, set aside.
9. In another bowl, whip the heavy cream with the sugar until firm peak is formed.
10. In another bowl, whip the butter on high speed for 5 minutes.
11. Fold in whipped cream and espresso/vanilla extract mixture into the butter.
12. Put the frosting in the fridge until the cupcakes are cooled down.
13. Put the frosting on the cupcakes. Enjoy!!!