Coffee-Cake-Chocolate Cupcakes

Photo: Sarah B.

Ingredients

1 cup sugar

1 ounce stick/8 butter softened

2 eggs

1 1/2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

2 cups T. espresso powder + ½ hot water

1/2 cup cocoa

Preparation

Preheat oven to 375 degrees. Line a muffin tin with liner papers.

Cream butter and sugar till fluffy, add eggs and beat till well mixed and light. Slowly add the dry ingredients and milk. Then add vanilla and the espresso/water mixture. Batter should be light and sheeny.

Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.

Frost with your favorite buttercream icing to which you have added espresso (about 2 T.)

Tools

Comments

Permalink Sarah B.
January 25, 2009

I used Jelly Belly Robin's Egg Shaped Malt Balls to decorate the top of the cupcakes and everyone LOVED them!

Permalink Sarah B.
January 25, 2009

This recipe reminds me of sponge cake I had in England at a little village called Harpenden. I've been trying to recreate their yummy coffee flavored icing and I've almost done it!

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