Gratitude Is Mine:CHOCOLATE CUPCAKES WITH ESPRESSO BUTTERCREAM

Cupcakes are miniature cakes. Get the Recipe – there is a cupcake for everyone! Chocolate Cupcakes with Espresso Buttercream.

Servings: 24 Cupcakes

INGREDIENTS:

1 ½ cups all-purpose flour

3/4 cup unsweetened Ghiradelli’s cocoa powder

1 cup granulated sugar

3/4 teaspoon baking powder

2 large eggs (at room temperature)

3/4 teaspoon salt

1/4 cup unsalted butter (at room temperature)

3/4 cup buttermilk

1 tsp pure vanilla extract

3/4 cup cups warm water

1 ½ teaspoons baking soda

24 hazelnuts (optional)

FOR THE ESPRESSO BUTTERCREAM FROSTING:

1½ teaspoons espresso * powder

1 cup unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

DIRECTIONS for Chocolate Cupcakes with Espresso Buttercream

Preheat the oven to 350°F (180°C). Line a standard-size muffin tin with cupcake liners.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed, blend well.

Add buttermilk, eggs, warm water, butter, and pure vanilla extract. Blend just until dry ingredients are moistened. Fill each muffin cup about two-thirds full with batter.

Bake at 350°F (180°C) for 20-22 minutes until the toothpick inserted in center comes out clean. Remove from tins and cool completely before frosting the cupcakes.

CHOCOLATE CUPCAKES WITH ESPRESSO BUTTERCREAM

Make the Frosting

In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.

Meanwhile, using the whisk attachment of a stand mixer, whip the butter on medium speed for few minutes,.

Reduce the speed to low and add the powdered sugar a little at a time. Increase the speed to high and whip until fluffy, about 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium speed until it is completely incorporated. Transfer frosting to a piping bag and pipe onto completely cooled cupcakes and if you like – top with whole or chopped hazelnuts.

Serve and Enjoy.

NOTES

Most cake batters can be baked in paper-lined muffin cups for cupcakes.

Cupcakes can be frosted by dipping the top of each cupcake in frosting turn slightly and remove.