CHOCOLATE CUPCAKES WITH COFFEE BUTTERCREAM FROSTING

This is a recipe for chocolate cupcakes that I keep on using and I will never change a thing from this recipe. It was adopted from Hershey's cocoa and I just adjusted the sugar to my liking. It is the same recipe I used for my Chocolate Cake with Chocolate Frosting.

Soft, moist and fluffy is how I will describe this cake. Easy to prepare and so delicious! A recipe that has been tried by many of my followers. 
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I have made Chocolate Cupcakes with Dulce de Leche Frosting before so I thought of making it with Coffee Buttercream this time. It's another easy and delicious frosting recipe to try! So simple process to prepare with super easy frosting recipe. Just make sure to read my recipe notes for extra tips and if you have any questions or have tried this recipe, comment box is available below. Enjoy!
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chocolate  cupcakes with coffee buttercream frosting

Ingredients:​

• 1 3/4 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup  unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk or 2 % 
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water​

​Coffee Buttercream Frosting:

• 1 cup or 2 sticks/225g unsalted butter, softened at room temperature
• 3 cups powdered sugar, sifted 
• 2 tbsp hot water
• 1 tbsp instant coffee powder
• 2 tbsp milk
• 1 tsp vanilla​

Procedure:

• Preheat oven to 350F / 176C. Line two 12-cavity or one 24-cavity muffin pans with baking cups.
• In a large bowl, combine the dry ingredients. Stir well to incorporate. 
• Add eggs, milk, oil and vanilla. Beat for about 2-3 minutes.
• Add the boiling water. Beat on low or use a whish or spatula to stir in. The batter will be thin. 
• Pour batter into prepared muffin pans and fill about 2/3 full.
• Bake for 20-22 minutes or until wooden pick inserted in center comes out clean. 
• Cool for 5 minutes in a pan on a wire rack. Remove from pans and transfer to wire racks to cool completely.
• Dissolve coffee in hot water. Set aside.
• In a medium bowl, beat the butter for full 5 minutes until light and creamy.
• Gradually add the sifted powdered sugar and beat Dulce de Leche and beat well to combine.
• Add the dissolved coffee and tbsp milk. Beat to combine.
• Add the vanilla and continue beating on high until light and fluffy.
• ​Transfer the frosting in a piping bag fitted with a tip of choice and decorated as desired. ​

RECIPE NOTES:

• Recipe yields  28-30 cupcakes. 
• Make sure to fill each liners with 2/3 cup cake batter. If you fill at 3/4 full, it will overflow on the sides like it has a hat when you pull it from the pan. 
• Check the cupcakes before the set time as oven temperature varies.
• Powdered sugar can be adjusted accordingly.
• Store cupcakes in an airtight container on the counter  at room temperature for up to a week but best to eat within 3-4 days.  Past that, cupcakes will dry out and taste will be a bit different than when fresh.
• If stored in the refrigerator, the cupcakes dries up and won't taste fresh.
• Only frost the cupcakes that you will consume. 
• I used 1M Wilton tip to decorate and wilton pearls.
• Frosting can be refrigerated the rewhip before using. It can also be stored in the freezer, take it out to thaw then whip again. 

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PRINTABLE RECIPE

Chocolate Cupcakes with Coffee Buttercream Frosting by PinoyCookingRecipes