A Nice Cuppa

There seems to be a rising trend in cupcake consumption. It just can’t be denied, everywhere you find baked goods there are usually cupcakes in there somewhere. Do an internet search of cupcakes and you find countless articles and recipes, even blogs dedicated strictly to cupcakes. I have to admit, the cupcake craze has hit me too. I currently have 4 cookbooks in my library focused just on cupcakes.

I figured it was about time I took my love of cupcakes and paired it with my love of coffee, to share with you all a wonderful caffeine laced cupcake treat. I selected a devils food cupcake with chocolate coffee buttercream frosting recipe from 500 Cupcakes by Fergal Connolly. The book is great because it gives you multiple variations for each recipe.

2 c self rising flour
1 tsp baking powder
1 cup brown sugar
2 sticks butter, softened
2 eggs seperated
3 1/2 oz semisweet choc, melted
1 tsp vanilla
1/2 cup milk

Preheat oven to 350 degrees. Line 18 medium size muffin cups with paper liners. Sift flour & baking powder together in medium bowl, set aside. In bowl of mixer, cream together sugar and butter. Add egg yolks, beat well. Add melted chocolate & vanilla, mixing well. Add flour & milk alternately, beating well with each addition. Beat egg whites in medium bowl until soft peaks form and gently fold into batter.

Spoon batter into cups filling 2/3 full. Bake for 20 minutes. Remove pans from oven & cool 5 minutes. Remove cupcakes from pan & cool on rack.

Chocolate Coffee Buttercream

1 stick butter, softened
1 tbsp milk
3 1/2 oz semisweet choc, melted
1 tsp vanilla
2 c confectioners sugar, sifted
1 tsp hot coffee + 2 tbsp instant coffee granules

Beat in milk until smooth. Stir in melted chocolate & vanilla. Beat in confectioners sugar until thick and creamy. Stir in cooled coffee mixture. Spread over cupcakes. Store unfrosted in airtight container for up to 2 days or freeze up to 3 months.

The original frosting recipe called for 3/4 c confectioners sugar, but the consistancy seemed a bit thin, and honestly I like a generous amount of frosting on my cupcakes. The cupcakes themselves were pretty good, but not as moist and dense and I like. And considering that I had to seperate the eggs, beat the egg whites then fold them in, I think next time I would opt to use another cupcake recipe.