My all time favorite cupcake ever………I mean EVER…..is a dark chocolate cupcake with Espresso buttercreamcheese frosting. It is what my friend Patti would call a moaner. Seriously, you will moan with every bite. It is that good. It has also become the favorite of several of my friends.
Sometimes, when you buy a cupcake from a bakery, the coffee frosting is just not that coffee-ish. I hate that!!! I like my coffee bold and I like my coffee frosting the same way. This frosting will wake you up.
Chocolate Espresso Cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
1/2 cup sour cream
1/4 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350°. Line standard muffin pan with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, sour cream, milk, oil, and vanilla, and mix until smooth by hand whisk or mixer.
Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 15-18 minutes or until you poke a toothpick in the cake and it comes out clean. Let cool. Frost (makes 18-20 cuppies)
Espresso ButterCreamcheese Frosting
1 block of cream cheese softened
1 stick of butter
1 16oz box of powdered sugar (maybe a bit more)
1 tablespoon of espresso powder or strong instant coffee (disolved in just enough water to make a wet paste.
Whip the cheese and butter together until creamy. Add the sugar and espresso and whip till it’s the consistency you like. You may need to add extra powdered sugar. Amazingly yum yum