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Dark Chocolate Cupcakes with Espresso Whipped Buttercream
lifesofar has cooked this
"The cake recipe is extremely simple, but the frosting takes a little patience. It's all worth it, though!" - lifesofar
32 cupcakes (reg), or 18 (large)
- Easiest Chocolate Cake
- 2 1/4 cups organic all-purpose flour
- 2 cups organic cane sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2/3 cup organic canola oil
- 2 teaspoons organic white distilled vinegar
- 2 cups cold water
- Espresso Whipped Buttercream
- 2 sticks unsalted organic butter
- 1 cup organic cane sugar
- 1 cup organic whole milk
- 1/4 cup sifted organic all purpose flour
- 1 1/2 teaspoons strong espresso (either from a shot or from powdered espresso)
Easiest Chocolate Cake:
1. Preheat the oven to 350 degrees. Line cupcake tins with cupcake liners, set aside
2. In a large bowl, place sifter on top and add dry ingredients. (Or you can sift each ingredient and mix together in the large bowl).
3. In a medium bowl, mix all wet ingredients together.
4. Slowly add wet ingredients to dry, using a whisk to incorporate.
5. Using a ladle or spoon, pour batter into cupcake liners, filling batter 2/3 up in each liner.
6. Bake for 25 minutes, until a tester inserted in the center comes out clean.
Let cool before frosting.
Espresso Whipped Buttercream
1. In small saucepan, combine 1/4 cup of the milk and flour, whisk until there are no lumps, then slowly add remaining 3/4 cup milk. Over medium-high heat, whisk frequently until mixture is thick and bubbling, remove from heat. Keep stirring and let cool to room temperature. (You can cheat by flash chilling in the freezer).
2. In standing mixer, add softened butter and beat until fluffy, about 3 minutes. Then add sugar and beat for 3 more minutes until mixture is light and thick.
3. Add cooled milk/flour mixture, and beat for 4-5 minutes until it is thickened and creamy.
4. With mixer on low speed, add espresso, and whip at high speed for 1 minute.
5. Frost cupcakes, or cover with plastic wrap and keep in refrigerator up to 3 days. If refrigerated, make sure it comes to almost room temperature then re-beat for fluffy texture.
For instructions on how to top these cupcakes with gum paste flowers, check out the website.
1. Preheat the oven to 350 degrees. Line cupcake tins with cupcake liners, set aside
2. In a large bowl, place sifter on top and add dry ingredients. (Or you can sift each ingredient and mix together in the large bowl).
3. In a medium bowl, mix all wet ingredients together.
4. Slowly add wet ingredients to dry, using a whisk to incorporate.
5. Using a ladle or spoon, pour batter into cupcake liners, filling batter 2/3 up in each liner.
6. Bake for 25 minutes, until a tester inserted in the center comes out clean.
Let cool before frosting.
Espresso Whipped Buttercream
1. In small saucepan, combine 1/4 cup of the milk and flour, whisk until there are no lumps, then slowly add remaining 3/4 cup milk. Over medium-high heat, whisk frequently until mixture is thick and bubbling, remove from heat. Keep stirring and let cool to room temperature. (You can cheat by flash chilling in the freezer).
2. In standing mixer, add softened butter and beat until fluffy, about 3 minutes. Then add sugar and beat for 3 more minutes until mixture is light and thick.
3. Add cooled milk/flour mixture, and beat for 4-5 minutes until it is thickened and creamy.
4. With mixer on low speed, add espresso, and whip at high speed for 1 minute.
5. Frost cupcakes, or cover with plastic wrap and keep in refrigerator up to 3 days. If refrigerated, make sure it comes to almost room temperature then re-beat for fluffy texture.
For instructions on how to top these cupcakes with gum paste flowers, check out the website.
Sources
- 1 commentComments
- GoodGirlGoneBlog Can I pretend my birthday is coming up so you'll make me some??
