Dark Chocolate Coffee Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
125 g plain flour
02 -
30 ml coffee syrup
03 -
90 ml whole milk
04 -
60 g sour cream
05 -
36 g dark cocoa powder
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon fine salt
08 -
1 teaspoon vanilla extract
09 -
1 large egg
10 -
55 g light brown sugar
11 -
50 g granulated sugar
12 -
60 g unsalted butter, softened
→ Coffee Cream Cheese Frosting
13 -
420 g powdered sugar
14 -
55 g light brown sugar
15 -
30 ml coffee syrup
16 -
1/2 teaspoon vanilla extract
17 -
60 g unsalted butter, softened
18 -
170 g cream cheese, softened
# Instructions:
01 -
Let them sit out if you want that super soft bite after chilling. You can eat them right away, too, or stash them in the fridge or somewhere cool for a few days.
02 -
Scoop the frosting into a piping bag with a big star tip or whatever you’ve got. Swirl on a thick layer over the chilly cupcakes. If you’d like, go wild and toss on some chocolate bits for fun.
03 -
Start with the brown sugar, mixing that in. Then add powdered sugar a little at a time, stopping when your frosting is nice and smooth so you can pipe it easily.
04 -
Mix up the cream cheese and that soft butter in a fresh big bowl or your stand mixer. You want it super light and airy. Pour in vanilla and coffee syrup, scrape down the edges and keep going.
05 -
After baking, leave the cakes in their pan for a bit. When they aren’t piping hot, pop them onto a cooling rack and let them totally chill before you frost them.
06 -
Spoon the batter evenly into 10 lined cups, filling each about two-thirds. Bake 18 to 20 minutes at 175°C. If a toothpick poked in the middle comes out mostly clean, they’re done.
07 -
Add in the flour and stir until everything just blends. Don’t keep mixing after that or they might turn tough.
08 -
Drop in sour cream, then pour in milk and coffee syrup. Run your mixer slow so you don’t end up wearing it.
09 -
Toss in your egg and splash of vanilla, then the salt, baking soda, and cocoa. Give the sides a scrape with a spatula so nothing gets missed.
10 -
Whip up the butter with both the white and brown sugars in a big bowl or your mixer. Get it super pale and fluffy.
11 -
Switch your oven on to 175°C. Get your cupcake tray ready with 10 paper liners.
# Notes:
01 -
A big star piping tip will make cool swirls on top when you frost them.
02 -
Want the cupcakes extra soft after a spell in the fridge? Just let them hang out at room temp before digging in.