Sunday, July 15, 2012
2 cups all purpose flour
1 cup unsweetened cocoa powder
2 cups sugar
1 tsp baking powder
1 tsp baking soda
2 large eggs
t tsp vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
1 cup lukewarm filtered coffee
large chocolate buttons
Start with pre-heating the oven to 350F or 185C.
Line 24 muffin cups with paper liner.
In a large bowl, combine and sift all dry ingredients, minus the sugar and chocolate buttons. Sift at least three times. Whisk in sugar to the dry mix.
In another large bowl, combine and whisk all wet ingredients
Add to dry ingredients until well combined. Make sure that no streaks of flour remain visible. Do not over stir.
Divide mix evenly into prepared pans.
Drop a chocolate button or 2 in the middle.
Bake for 15-18 minutes or until they pass the toothpick test. (insert toothpick off center of the cake until it comes out clean)
Remove from the oven and let cupcake sit on the pan for another 5 minutes. Completely cool cupcakes on a wire rack before frosting.
Use 1 tablespoon instant coffee to a cup of warm water in lieu of filtered coffee,
Mix 1 cup full cream milk and 1 tablespoon vinegar to make buttermilk. (leave for ten minutes before using)
Chocolate Buttercream Frosting
1 cup softened unsalted real butter
21/2 cups confectioner's sugar
1/2 cup cocoa powder
1/2 teaspoon salt
3 tsp vanilla extract
4 tbsp buttermilk
Combine and sift sugar and cocoa powder. Sift at least 2 times.
Cream butter for 2 minutes at medium speed until creamy. Turn mixer to lowest speed and slowly add sugar and cocoa mixture. When dry ingredients are well absorbed by the butter, turn mixer to medium speed.
Add vanilla extract, salt, and buttermilk and beat for 3 minutes (do not over beat).
Add more sugar if frosting needs to be stiff.
Add more buttercream to thin out.