These cupcakes revived my craving for chocolate. Seriously. I’ve written about this chocolate cake recipe before; it is my go-to recipe. I used the leftover coffee buttercream from the macarons I made in October and also used it to practice my piping skills. I’m still not good at it, as you can see. One day I’ll get it.
Since this buttercream is prepared differently than the others I’ve made, it has a soft, silkier texture with a bolt of a coffee flavor. In a word, it is FANTASTIC.
Please at least think about making this buttercream. Also, bump up the chocolate flavor in your cake by adding a bit of espresso and/or chocolate bits to the batter. I didn’t do that, but I thought about doing it after the fact.
adapted by Hershey’s
(this recipe is also on the back of the Hershey’s cocoa canister)
Yields: 24 cupcakes when filled 3/4ths full. Can be halved easily.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 tsp instant coffee granules or 1 tsp espresso powder dissolved in 1 Tbsp water (my addition)
1 teaspoon salt
1 cup buttermilk or milk (or whole milk + 1Tbsp lemon juice after it sits for 3-5 minutes)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I microwaved the water for 5 minutes, and it worked fine. Could substitute hot coffee or espresso? I haven’t tried this, though.)
1/2 – 1 cup crushed chocolate bars or chocolate chips
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups (I didn’t use bake cups because they stayed in the house and in my mouth haha).
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
adapted from Tartelette
(I suggest halving the recipe because it yields a lot, or you could freeze theleftovers for up to 3 months)
1 cup sugar
1/3 cup water
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, softened
3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
In a small heavy saucepan set over medium heat, dissolve the sugar in the water. While stirring bring the mixture to a boil, and continue to cook until it registers 240°F. on a candy thermometer.
In the bowl of a stand mixer with the whisk attachment or with a hand-held beater, beat the eggs until they are frothy. Add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Change to the paddle attachment and add in the butter, 1 tablespoon at a time, the espresso mixture, and beat the buttercream until it is combined well.
Leave at room temperature so it will be easier to spread.