I am really excited to share a new and ORIGINAL recipe with you! If you've ever spent much time in the kitchen, especially baking, you know that things don't always go as planned. Especially if you're not following a tried and true recipe EXACTLY as written! Right?!? Or is it just me???
Anyway, for this recipe I combined elements from the red velvet and the chocolate cake recipes that I typically use. And it actually turned out amazingly...on the first try! Yay!
I baked these for a friend of mine who recently hosted a party to promote her new business selling Thirty-One bags. She invited me and another friend, who is an Arbonne consultant, to the open house in an effort to promote our businesses too. What a generous and genius idea! I love when women support other women in their endeavors! :)
Chocolate Coffee Cupcake Recipe:
2 1/4 cups all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 Tbs instand espresso powder
1/2 cup vegetable oil (I use canola)
1 cup cold brewed coffee
1 cup buttermilk
1 tsp distilled vinegar
2 tsp pure vanilla extract
In a large mixing bowl, combine dry ingredients, the first six listed above.
In a 4-cup measuring glass, if you have one, because it just means simpler clean up, add the rest of the ingredients and mix with a whisk.
Add the wet to dry and stir vigorously with a whisk until all the lumps are out (but be careful not to over mix - which is why I don't use a mixer for this one). You should however start to see air bubbles, from the vinegar and baking soda reacting. Yay chemistry!
Fill 24 standard cupcake liners about 2/3 full and bake in a preheated 350dF oven for about 20 mins or until the tops bounce back when gently pressed. (Why waste a toothpick?)
I topped these with coffee butter cream (2 sticks unsalted butter, 2 Tbs coffee, 1 tsp vanilla, 3 1/2 cups powdered sugar) for an additional coffee punch. They would also be good with whipped cream or just plain vanilla butter cream. Sprinkle some sifted cocoa powder on top, or place a chocolate covered espresso bean at the peak of the frosting swirl (as pictured) and you have yourself a cup-a-joe cupcake to start your day! ...or end your evening in this case. Either way...
I'd love to hear if you try this one. Enjoy! :)