I have a confession to make. I am not a fan of cupcakes. To me, cupcakes are usually dry and boring and then topped with a very sugary and gross frosting. I have been on the look out for a cupcake that i would enjoy, something that is delicious moist, not too sugary, and made for an adult.
I have found THE BEST cupcake. I am not kidding, this is my kind of cupcake. The German Chocolate Cupcakes with Espresso Frosting are moist, chocolaty and have a hint of coffee flavor. The best part is that the frosting does not taste like pure sugar. The cupcakes are so good that you actually do not need the frosting if you don’t want it.
The original recipe calls for 14 cupcakes, i would say 14 BIG cupcakes. I ended up making 24 normal sized cupcakes. But you can decided the size you want. Also the batter is out of this world. So in case you can’t stop licking your bowl you might just end up making 14 cupcakes.
Also i wanted to let you know that i am having a Sweepstakes going on right now, win $350 Gift Certificate towards anything in my store Splendid Avenue. Check it out here!
German Chocolate Cupcakes with Espresso Frosting
Yield: 14-24 cupcakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
German Chocolate Cupcakes
1 3/4 cup flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt salt
1 1/2 sticks unsalted butter
2/3 cups sugar
2/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla
1 cup buttermilk
1/2 cup sour cream
2 tbsp freshly brewed coffee, cooled
Espresso Frosting
Yields: 2 cups
1 stick (1/2 cup) butter
2/3 cup unsweetened Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
2 tbsp of freshly brewed coffee, cooled
Directions:
Preheat oven to 350. Line cupcake pans with 14-24 liners.
Sift together the flour, cocoa powder, baking soda and salt. Set aside.
With the paddle attachment, cream the butter and the sugars on med-high speed for about 5 minutes, until light and fluffy. Lower the speed to medium and add in the eggs one at a time, scraping the bowl as needed. Beat in the vanilla.
In a separate bowl, whisk together the buttermilk, sour cream and coffee. On low speed, add the buttermilk mixture alternately with the flour mixture, beginning with the buttermilk and ending with the flour. Mix only until blended. Fold the batter with a rubber spatula to be sure the batter from the bottom is incorporated and blended.
Divide the batter into the cupcake tins. If you want extra large cupcakes make 14, for smaller cupcakes make more. Bake on the middle rack for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely before frosting.
Make the frosting. Melt butter. Stir in cocoa, add coffee. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Adapted from:Bake at 350 and Hersey's
One Year Ago: Cranberry Bread
Two Years Ago: Salted Caramel Brownies
Katarina says
October 14, 2012 at 11:58 pmWow, these are beautiful and the espresso frosting sounds delicious!
Anita@Hungry Couple says
October 15, 2012 at 2:45 amI’m also not a huge fan of traditional cupcakes so these sound amazing. They look amazing, too. 🙂
Katherine Martinelli says
October 15, 2012 at 4:17 amYum!! I love espresso frosting. I agree that often cupcakes are disappointing, and often waaaay too sweet for me. These look perfect indeed.
Heather (Heather's Dish) says
October 15, 2012 at 6:19 amthese sound perfect – i LOVE the look of that frosting!
CJ says
October 15, 2012 at 10:31 amI can’t wait to make these cupcakes, they looks delicious.
Shut Up and Cook says
October 15, 2012 at 8:28 pmYou saved me one right? Because I am coming over!
These look fabulous! Great photos too.
Nami | Just One Cookbook says
October 15, 2012 at 11:41 pmEven just one of these cupcakes would make me happy! I especially love the espresso frosting! YUM!
Delishhh replied: — October 25th, 2012 @ 9:10 am
Nami – i was trying to get to your blog yesterday and today and couldn’t but just got your note about changing servers. I hope you aren’t working too hard :)!! Congrats of the increase in traffic – assuming that is why!! 🙂
Katerina says
October 16, 2012 at 7:19 amI have made a German chocolate cake and it was oh so good! I am sure these cupcakes are the same! I love the coffee frosting on top!
Anna @The Littlest Anchovy says
October 18, 2012 at 12:01 amI have been looking for a good chocolate cupcake recipe! Love the sound of the frosting too 🙂
A Couple in the Kitchen says
October 18, 2012 at 7:09 amWhat’s better than chocolate and coffee? Delishhh is right!
Joanne @ Inspired Taste says
October 19, 2012 at 6:31 amOh yum! I love the espresso frosting!
carolinaheartstrings says
October 22, 2012 at 3:41 pmWow. Fantastic looking cupcake. Cannot wait to try this one out!
Molly Sander says
November 11, 2012 at 9:28 amChocolate espresso frosting are for me the best option you can have with your cupcake tops. It adds to the appearance as well as to the excitement of the taste of the cupcake.