Chocolate Cupcakes with Coffee Buttercream


It has been a crazy couple of weeks. I now have a gorgeous wee goddaughter, we said goodbye to grandad, and a huge variety of emotions in between.

I thought I would share a recipe I made a couple of weeks ago for L's LAN. They are chocolate cupcakes using vinegar and baking soda to rise. I love that little combination! It makes baking feel all science-y. It also keeps the cupcakes nice and moist.

CHOCOLATE CUPCAKES

PREP
2 cups flour
1/3 cup cocoa
2 cups sugar
1 tsp baking soda
2 eggs
200g butter, melted
2/3 cup milk
2/3 cup strong coffee, cooled
1 Tbsp white vinegar

Line a muffin tray with cupcake cases
Preheat oven to 180°C

DO
hisk together the dry ingredients in a large bowl.
Whisk together the wet ingredients (this is easier if all your ingredients are room temp)
Combine the wet and dry ingredients. Mix until it is just combined.
Spoon into 24 cupcake cases.
Bake for 15-18 minutes, or until the top springs back to a light touch.
Cool on a wire rack

 

COFFEE BUTTERCREAM

PREP
200g butter, softened
3 3/4 cup icing sugar
1/4 cup milk
1 1/2 Tbsp instant coffee

DO
Heat the milk slightly and dissolve the coffee into it. Set aside to cool down.
Beat butter until light and fluffy.
Sift icing sugar into a bowl. Add to the sugar in small parts, beating well after each edition.
Slowly pour in the coffee as the mixture is being beaten.
Continue to beat the mixture until it is light and fluffy.

xo Kirste Isabel