Chocolate Coffee Cupcakes
Course: DessertDifficulty: Easy
Prep time
15
minutesCooking time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hersheys Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup strong coffee, boiling
- KILLER FROSTING
2 tablespoons instant coffee
1 tablespoon hot water
1 stick butter, softened
3 cups powdered sugar
1 and 1/2 tablespoons heavy cream
Directions
- Heat oven to 350° F.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling coffee (batter will be thin).
- Pour into cupake liners.
- Bake 20 minutes or until an inserted wooden toothpick comes out clean.
- Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Frost with killer frosting (below).
- KILLER FROSTING
- In a small bowl, add the hot water to the instant coffee to dissolve it, set aside.
- In a large bowl, use a handheld electric or stand mixer to beat the butter on medium speed for about 2 minutes, until creamy. Add the powdered sugar, coffee mixture, and heavy cream and beat until combined.
- Once the cupcakes are fully cooled, they can be frosted.
Recipe Video
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Follow us on Facebook