German Chocolate Cupcakes with Espresso Frosting
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
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