Chocolate Coffee Cupcakes
In Switzerland, coffee and chocolate go hand in hand. Stop at any cafe or restaurant and order a coffee, it is guaranteed there will be a piece of chocolate placed on the saucer next to the cup. And the combinations is heavenly. Of course, if I made the world's best chocolate, I'd serve it with everything too.
This cupcake is the best of both worlds rolled into one...A crazy moist chocolate cupcake topped with fluffy, coffee flavored buttercream icing and a nugget of Switzerland's finest. Of course, you can use sprinkles or shavings. The cupcake is not too sweet nor does it have an overpowering coffee flavor. It's perfect. As an interesting note, the Swiss would never eat this. They like cake. Just plain cake. I'm not sure they know what frosting is, but man are they missing out! Of course, this could be the reason they are all stick thin, too.
The three C's in life can't fail me...chocolate, coffee, and cupcakes. These were so good, I made them two days in a row. I did use decaf coffee so as to not wire up my kids after dinner. The sugar does enough of that already. These have become a staple in our house. I hope you enjoy them as much as we do!
Chocolate Coffee Cupcakes
Makes 18 cupcakes
- 1/2 cup (113 g) room temperature butter
- 1 cup (200 g) sugar
- 2 eggs
- 1 cup (240 mL) brewed cold coffee
- 1 3/4 cup (218 g) all purpose flour
- 1/4 cup (30 g) unsweetened cocoa
- 2 teaspoons baking powder
For the frosting:
- 3/4 cup (170 g) room temperature butter
- 3 cups (375 g) powder sugar
- 1 Tablespoon (15 mL) brewed cold coffee
- 2-3 Tablepsoons (30-45 mL) heavy cream
Heat the oven to 350F (180 C). Line two cupcake pans with 18 paper liners.
In a mixing bowl cream the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee to the creamed butter. Mix until just combined.
Scoop the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Leave the cupcakes in the pan for 5 minutes before placing them on wire racks to cool completely. When the cupcakes are completely chilled, make the frosting.
For the frosting: In a mixing bowl whisk the butter for about 2 minutes until light and fluffy. Add the powder sugar, 1/2 cup at the time, whisking well.
When all the sugar is incorporated add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for an additional minute. Spoon the butter cream into a piping bag and frost the cupcakes. Grate some chocolate on top or sprinkle some crushed candy (optional).