3tablespoonsmilk (can add in another tablespoon or two if needed)
Instructions
For the cupcakes:
Preheat oven to 350 degrees F. Add cupcake liners to two cupcake pans. This recipe will make at least 24 cupcakes and possibly a few more.
In a large mixing bowl, add the dry ingredients (flour, cocoa powder, espresso powder, baking powder, baking soda, salt and sugar). Mix well with a whisk.
In another bowl, add all the liquid ingredients (except for the hot coffee) and whisk well.
Add the liquid ingredients to the dry ingredients and mix on medium with an electric mixer only until the ingredients are just combined. Scrape down the sides of the bowl and mix again for about 5-10 seconds more.
Add the hot coffee and mix until well combined. Be careful not to over mix at this point. Once well combined, stop mixing. Don't mix for several minutes. Scrape down the sides of the bowl and mix again for about 5-10 seconds only.
Fill cupcake liners a little over halfway up (about ⅔ of the way full). If you fill them too full, the cupcakes will bake with flat tops. Bake at 350 degrees F for approximately 18-20 minutes. A toothpick inserted into the middle should come out with a few moist crumbs or clean.
Set cupcakes on wire racks to cool for about ten minutes, then take cupcakes out of the pans and let cool completely on racks before adding frosting.
For the frosting:
Beat the butter with an electric mixer on medium speed until smooth.
Add in the cocoa powder, espresso powder and salt and mix on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
Add in 3 cups of confectioner's sugar. Beat on low until combined, then on medium until fully incorporated.
Add 2 tablespoons of milk, the vanilla extract and the last 2 cups of confectioner's sugar. Beat on low until combined, then on medium until fully incorporated. Scrape down the sides of the bowl, then mix again.
Check the texture of your buttercream and if it's too thick, add milk only a tablespoon at a time, and mix after each addition.
Once desired consistency is acheived, mix on medium high for a couple minutes to make it light and fluffy.
Add to cooled cupcakes.
Notes
*Dutch-processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post for more details.Can this recipe be made into a layer cake? I have not specifically tested this out, but there is no reason it wouldn't work and this recipe is close enough to my other cake recipes, it should work out just fine. Just pour the batter into two, 8 inch round cake pans and bake at 350 degrees F. Start checking for doneness at about 35 minutes. A toothpick inserted into the middle should come out with a few moist crumbs or clean.The icing tip that was used to pipe the frosting was an Ateco tip #829You can also top these cupcakes with plain chocolate buttercream. Here are two recipes you can try: Double Chocolate Buttercream orWhipped Chocolate Buttercream FrostingThese cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don't dry out.Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.