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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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If you want a super-moist cupcake, then this is the one. Ingredients:
2 eggs |
1/2 cup cold brewed coffee, plus |
3 tablespoons brewed cold coffee |
1/2 cup oil, plus |
2 tablespoons oil |
3 teaspoons cider vinegar |
3 teaspoons vanilla extract |
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
6 1/2 tablespoons dark chocolate |
1/3 cup butter, softened, plus |
1 tablespoon butter, softened |
2 1/4 cups confectioners' sugar |
4 tablespoons brewed coffee |
2 -3 tablespoons chopped dark chocolate |
1 tablespoon cocoa powder |
Directions:
1. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
2. Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
3. For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
4. Refridgerate for 6-7 days to keep fresh.
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