Preheat oven to 350
line muffin tins with cups and spray with non stick cooking spray.
Sift together the following ingredients and set aside.
1 c cake flour
1 c + 1 T all purpose flour
2/3 c cocoa
1 t baking soda
1/2 t kosher salt
In a large mixing bowl cream together
2 eggs
1 c brown sugar
1 c sugar
In another bowl combine
1 c buttermilk
1 c brewed coffee (cooled not hot)
2/3 c canola oil
In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes)
Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.
Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!
When they are cool frost with Buttercream Icing:
2 sticks butter (very soft)
1/3 c evaporated milk
2 t vanilla (sometimes I add even a smidge more)
6-8 cups powdered sugar
Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!
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