December 17, 2016

Looking for something sweet for this weekend’s holiday parties? These Perfect Chocolate Espresso Cupcakes from @vanillaandbean are pure chocolate bliss: ultra-moist, intensely rich, and topped with a silky dark chocolate frosting. We were nominated by our dear friend Christine @conscious_cooking to bake for a lovely cause, share a photo, tag it #bakeitforward, then tag a friend to share their baked goodies too! The @foodnetwork will donate a dollar to @nokidhungry for each post. We nominate our IG friends @figandbleu @muriels_baking_passion @brother_approved @fromjenniferskitchen and everyone to share their baking for a great cause. If you haven’t already and feel inclined to, bake it forward!!

Perfect Chocolate Espresso Cupcakes
adapted from Vanilla and Bean
makes about 24 cupcakes

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup special dark cocoa or dutch process cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup coconut oil, melted and cooled
2 large eggs
1 cup milk (non-dairy milks are fine)
3 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup espresso or strong coffee

For the icing:
1 cup unsalted butter, at room temperature
2/3 cup special dark cocoa or dutch process cocoa
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup plus 2 tablespoons milk (non-dairy milks are fine)

Preheat oven to 350F. Line two cupcake pans with paper liners, and set aside.

In a large bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk until combined, and set aside.

In a small bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Pour the egg mixture into the bowl with the dry ingredients, and stir until just combined. Add the espresso and boiling water, and stir by hand until smooth. Let batter rest for 5 minutes. Divide the batter evenly among the cupcake liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer cupcakes to a rack to cool completely.

While the cupcakes are cooling, make the icing. In a mixing bowl, beat the butter until light and fluffy. In a small bowl, sift together the cocoa and powdered sugar. Add half of the sugar mixture to the butter, and beat until smooth. Add the vanilla, then the remaining sugar mixture, and beat until smooth. Add the milk, 2 tablespoons at a time, until the desired consistency is reached: creamy, spreadable, and not too thick. You will probably not need all the milk.

Frost the top of the cupcakes with the icing, and enjoy!